Blog | Weekly Specials

Citrus Sale + Citrus Beet Salad Recipe

It’s that time of year for a little taste of sunshine in the otherwise cold, gray winter climate. Luckily for fellow fresh produce lovers, citrus season is at its peak during these cool weather months and to top it off, our Citrus Sale is happening Wednesday, Feb 17 through Tuesday, Mar 1.

Every citrus season, we love giving lesser known citrus varieties a try while also loading up on our tried-and-true favorites. Here’s some of our favorites to try this season:

  • Gold Nugget Mandarins – Bright orange flesh with a rich, sweet flavor and seedless, what we like to call the “mini Sumo”
  • Cara Cara Oranges – Sweet taste with a spicy tang and virtually seedless
  • Blood Oranges – Deep burgundy flesh with a range of flavors from sweet to tart
  • Minneloas – A cross between a grapefruit and a tangerine with a distinctive protruding neck

On top of the renowned Vitamin C boost, citrus fruits provide a nice dose of antioxidants and immune support to keep you healthy through the cold season. Brighten up a winter salad with bright citrus. We’re especially loving this Citrus Beet Salad with Avocado Lime Dressing.*

Citrus Beet Salad with Avocado Lime Dressing

4 Servings

Salad Ingredients

  • 6 medium-sized gold or red beets
  • 2 of your favorite orange varieties
  • 1 grapefruit
  • Arugula
  • Chevre goat cheese (optional)
  • Walnuts (optional)

Dressing Ingredients

  • ½ cup avocado
  • ¼ cup coconut cream (cream from the top of can)
  • 5 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp orange juice
  • Pinch of salt

Directions:

Preheat the oven to 425F. Trim both ends of each beet and wash well. Place 3  beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for remaining 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy. Check beets after 30 mins of roasting, and every 15 minutes thereafter.

With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets.

While the beets roast, slice citrus into segments. Set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.

Blend the dressing ingredients together in a processor or blender. Adjust seasonings to taste, adding more honey, juice, or salt if desired.

To assemble, add arugula, followed by the beets and citrus segments, top with walnuts or chevre if desired, and finally the dressing.

*Recipe adapted from Oh She Glows

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