Arugula, Beet and Citrus Salad with Raspberry Vinaigrette

A few weeks ago, I went to my favorite restaurant of all time.  Mikes Bistro Ahh, yumm, heaven on earth. The staff know us by name already, so embarrassing.

 I always order the same thing, appetizer Handmade Gnocchi (duck & chicken confit, roasted portobello mushrooms, fresh thyme, duck jus, white truffle oil). Entree Braised Boneless Short Ribs (sun-dried tomato barbecue glaze, mashed yams, braised kale, cilantro, turnip & mustard puree). Either I need to get out more, or its the perfect place on earth. (short of willy wonkas chocolate factory)

 Anyways, where was I ? Did I mention they have a dessert called Apple Annie, that haunts my dreams. Yes! that place is really good. Ok back to the salad.  So I wanted to try something new, and behold there it was.  Roasted & Marinated Beet Salad candied nuts, fresh citrus segments, orange beet vinaigrette, shaved endive.

Have you ever gone out to eat, had a dish and you knew immediately you need to try to recreate it?

I used canned whole beets. It seems like a culinary no no. Honestly I'm all ready for shortcuts if it doesn't jeapordize the flavor, to me they both taste the same.

Arugula, Beet and Citrus Salad with Raspberry Vinaigrette
1 orange, supremed
1 grapefruit, supremed,
2 cans whole beets, drained, rinsed and sliced
1 cup honey glazed pecans
4 cups baby arugala
Raspberry Vinaigrette -recipe below

First plate  some arugala, then add beets, scatter pecans and citrus segments. Finish with drizzle of vinaigrette. Assemble right before serving.

Raspberry Vinaigrette

2 raspberry flavored tea bags steeped in 1/4 cup vinegar
2 Tbsp. honey

1/2 tsp sugar

1/4 tsp fresh lemon juice

1/4 tsp salt

1/4 cup vegetable oil

1/4 cup olive oil

Combine dressing ingredients. Place in a jar and shake until combined. Refrigerate until ready to use. Toss with remaining salad ingredients