Learning the simple culinary technique of segmenting citrus, can elevate your culinary skills and your recipes. You’ll be surprised how easy it is how to segment citrus fruit.
All citrus fruit is simply delicious to eat as is, but when adding to recipes, removing the pith and membrane of the citrus also eliminates the bitterness that comes along with citrus fruits.
The culinary technique for segmenting citrus is also known as “suprême”, which is just a fancy name for this simple technique! Segmenting citrus removes the tough and bitter components of the citrus, leaving sweeter, more tender, and attractive pieces of citrus. Add them to a recipe and the citrus color will make your dish pop with color. The delicate pieces of citrus will just melt in your mouth.
Add a pop of color and fresh flavors with this Citrus Beet Salad with a Champagne Vinaigrette Dressing. One summer in high school, I worked for this catering company and they had this citrus salad on the menu that majority of customers ordered. One busy weekend, there a bunch of catering events scheduled and I was working the prep station, segmenting hundreds of citrus. I became pretty speedy at the process. By segmenting citrus away from the connective membrane makes it more tender and visually appealing, especially for a salad. Beets have a very distinct earthy flavor. By adding something acidic, like citrus fruit, it offsets it by giving the beets a sweeter note.
Beets contain two important nutrients that can help lower blood pressure: potassium and nitrate. Potassium works with sodium to maintain the volume of blood in circulation steady. More sodium in the body means more water, more blood volume and higher blood pressure. Consuming more potassium helps flush sodium out of our system, lowering blood pressure.
Preheat oven to 425 degrees. Scrub beets clean under cold water. Wrap each beet in tin foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots). Quarter each beet.
In a small bowl, whisk together olive oil, champagne vinegar, honey, orange juice, salt, and pepper.
In a large bowl, combine the beets and arugula. Drizzle half the vinaigrette over the beet arugula mixture and toss to combine.
Top with grapefruit segments, orange segments, and walnuts. Drizzle the remaining vinaigrette on top. Garnish with orange zest.
Time-saving tip: Use Love Beets (See Supermarket RD’s Picks), which are already cooked and steamed.
Recipe Card powered by
Get on the list and download my free Knife Basics & Skills Ebook!
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.