Winter Citrus and Beet Salad

I’m back in the city today, feeling rejuvenated from a wonderful holiday vacation in my hometown of Santa Barbara. Lots of family. Old friends. Catching up. Too many Christmas cookies. I'm in need of a serious post-holiday detox and this energizing salad is the perfect way to kick off the new year.

Beets may be as polarizing as Brussels sprouts, but this lovely, classic combination of beets and citrus packs a healthy punch with delicious, fresh flavors sure to win over even the most ardent objector. The earthiness of the beets, roasted to develop their natural sweetness, is tamed by the bright acidity of winter citrus in the form of luscious Cara Cara and blood oranges, and sweet, tangy Satsuma tangerines. Creamy goat cheese and spicy arugula and chervil round out this healthy, resolution- worthy salad.

Recipe after the jump...

Fig and Goat Cheese Crostini

Pink Dahlias keep the San Francisco fog at bay!

All week long I look forward to Saturday morning. Yes, I know that every full-time professional is working for the weekend, but I have a specific goal in mind. I daydream all week long about ingredients and recipes and long hours on the weekend to fuss around the kitchen. It keeps me going.

Saturday mornings are for going to the market. For stocking up on the week's necessities: milk and bread and fresh pasta. Fresh flowers to keep the apartment cheery - even in San Francisco fog. But more than that, it is my inspiration time. I wander the aisles, waiting for the newest idea to hit. The market never ceases to surprise me with a beautiful fruit, destined to become the star of a tart, or a beautiful piece of meat, calling out to be slow-roasted to perfection. I love the seasonal food changes, when suddenly the stores are bursting with new, beautiful, local fruits and vegetables, packed full of flavor and inspiration. After working 50- hour weeks, Saturday mornings make me whole again.

This morning at the market I found the normal bevy of inspiring seasonal ingredients. The summer season is particularly generous. Flats of colorful berries. Shiny cherries and crimson rhubarb. Bright green beans and sweet corn. Tangy heirloom cherry tomatoes teasing the start of full-blown tomato season.

And then there were these figs. It's a little early for fig season, but they called out to me. Their plump, aubergine little selves begging to be taken home. I gave in.

I prefer figs to be prepared simply. Sliced in half and eaten plain, like candy. Wrapped with a translucently-thin piece of prosciutto and drizzled with honey or balsamic vinegar.

Or like this. A plump, sweet, fleshy slice of fig atop a generous slather of goat cheese and fresh bread. Deliciously simple and a perfect summer nibble!