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.