Refreshing Beet and Grapefruit Salad by Anna Olson!

Instructions

1. To cook the beets, boil them whole in acidulated water (add a splash of white vinegar or lemon juice to the water) for about 45 minutes, until tender. Drain the beets, allow them to cool, and then trim and peel them by rubbing the skins off with a paper towel. Cut the beets into wedges and chill until ready to assemble the salad.
2. To assemble the salad, coarsely chop the Belgian endive and scatter it onto a platter. Arrange the beet wedges over top. For the grapefruit, remove the peel using a chef’s knife, including the membrane of the fruit. Switch to a paring knife and cut in between the membranes of each grapefruit segment. Arrange the fruit over the salad and squeeze any juices onto it. Drizzle with olive oil, sprinkle with chives, and season lightly. Chill until ready to serve.
3. For the crostini, beat the goat cheese to soften it and beat in the mint and chives, and season lightly. Immediately before serving, spread the goat cheese onto the baguette toasts and serve alongside the salad.