Citrus Salad with Beet Vinaigrette

Beet Vinaigrette

• 3 oz olive oil
• 3 oz red beets, peeled, cut into pieces
• 2 oz water
• 2 oz balsamic vinegar
• 2 oz shallots, cut into pieces
• 1 garlic clove
• ½ tsp salt, to taste
• ¼ tsp ground black pepper
• 3 oz orange juice
• 1 oz champagne vinegar

Citrus Salad

• 1 oz baby arugula
• 1 Cara cara orange, peel and pith removed, sliced in rounds (¼ in.)
• 1 red grapefruit, peel and pith removed, sliced in rounds (¼ in.)
• 2 tangerines, peel and pith removed, sliced in rounds (¼ in.)
• 2 oz fennel bulb, thinly sliced (approx. 1 sm. bulb)
• 1 oz edible flowers
• 1 oz pistachios, chopped (approx. ¼ cup) (opsional)
• 2 tbsp pomegranate arils/seeds (opsional)