Beet & Citrus Salad

3 medium-sized fresh beets
3 ruby red grapefruit or other citrus fruit
1/4 c. olive oil
2 T. maple syrup
2 T. white wine vinegar
1 t. kosher salt
1/4 t. freshly ground pepper
6 c. arugula
1/4 c. coarsely chopped pistachio nuts

Trim beet stems to 1";  gently wash and place in 8" square pan. Add 1/4 c. water and cover with aluminum foil. Bake 1 hours and 10 minutes, or until tender. Uncover and cool (about 30 minutes).

Supreme fruit so sections are free of any white pith, keeping 1/4 c. juice.

Whisk together olive oil, maple syrup, vinegar, salt, and pepper. Whisk in reserved juice.

Peel beets and slice into thin wedges. Arrange arugula on a large platter and top with fruit and beets. Drizzle with dressing and sprinkle with pistachios. Add salt and pepper to taste.

Serves 8-10.

Jennie made this at Sweetwater for our wedding brunch.