Citrus Beet Salad

Make the vinaigrette: By making it first, you allow the flavors to meld while you prepare the salad. In a medium bowl, whisk together the lemon juice, vinegar, and salt until the salt has dissolved. Whisk in the olive oil and honey and set aside.

Bring a large pot of salted water to boil. Wash the beets and trim off the greens, leaving about an inch above the stem. Boil the beets until tender, about 30 minutes for medium-size beets.

While the beets are boiling, cut the oranges into rounds. Using a sharp knife, trim a little off the top and bottom of each orange so that there are two flat ends. Set an orange flat on your cutting board and cut away the peel and white skin from top to bottom, working your way around the fruit. Repeat with each orange. Cut each orange crosswise into ½-inch slices. (You can cut some oranges in half lengthwise and slice into half-circles, if you like.) Remove the seeds. Do the same for the grapefruit. Set aside.

When the beets are finished, drain and let cool for a few minutes. Rinse them under cold running water and rub off the skins with your fingers and remove the stems. Cut the beets into ½-inch slices. Set aside.

Toast the nuts and seeds: Heat a medium skillet over medium heat and add the walnuts, pumpkin seeds, and sunflower seeds to the dry, hot pan, shaking or stirring frequently. Toast until golden brown and fragrant, 1 to 2 minutes. Remove from the heat and set aside.

Arrange the beets, orange and grapefruit slices and grapefruit slices in overlapping circles on a platter or large plate. Scatter the pickled onions over the top (if using).

Whisk the herbs into the vinaigrette and pour the dressing all over the beets, citrus, and onions (if using). Sprinkle the nuts and seeds all over the top. Season with salt and pepper to taste. Serve immediately. This makes a good side for just about any main, such as pasta or grilled tofu, or with grains or legumes.