A refreshing citrus salad from a local-food pioneer
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At L.A.'s new Forage restaurant, chef Jason Kim has found an ingenious new way to source local ingredients: In addition to buying produce from nearby farms, he purchases items directly from area residents, putting their excess urban harvest to good use. This refreshing citrus and beet salad (inspired by a neighbor's tangelo surplus) is bright, tangy and earthy all at once. And you don't need your own tangelo tree to make it; the salad is equally delicious when made with oranges.
Isabella's Citrus and Beet Salad
Yield: 6 servings
6 large beets, washed and trimmed
1 cup fresh citrus juice (such as tangelo, lime, orange or lemon--or any combination of these)
1 small shallot, finely chopped
1 cup extra-virgin olive oil
Salt and freshly ground pepper
3 tangelos or oranges
1 cup arugula
⅓ cup crumbled feta cheese