I want to impress the family this Good Friday, so I have decided to make this colorful salad of roasted beets with citrus and pickled red onions. Even though we are at the end of the citrus season, oranges and grapefruit are still sweet and pair very well with the roasted beets.

INGREDIENTS:

2 beets

2-tablespoon olive oil

1-tablespoon orange juice

Salt and pepper to taste

Small red onion pickled

Red wine vinegar

1 orange

1 grapefruit

Fresh chervil for garnish

Radish for garnish

STEPS:

Preheat oven to 400 degrees F.

Place the beets in aluminum foil and coat with olive oil, salt and pepper and fold very well then place on baking sheet. Roast the beets for about 40 minutes or until tender when pierced easily with knife (cooking time depends on the size of the beets). Remove and let cool for about 15 minutes, the beets can be peeled easily while they are still warm. Slice crosswise.

Using a sharp knife, cut a slice off both ends of the orange to reveal the flesh then keep the orange standing upright and start at the top cutting downward to remove the peel and white pith, continue around the entire orange. Afterwards start slicing crosswise into pinwheels.

Repeat the same process with the grapefruit.

To make the pickled red onion, slice the red onion very thin and submerge it in red wine vinegar for about 15 minutes.

To make the dressing; whisk 1 tablespoon orange juice, 1 tablespoon olive oil and salt and pepper in large bowl until well mixed and blended.