Ingredients
- Beets
- Pink Grapefruit
- Sherry Wine Vinegar
- Dijon Mustard
- Extra Virgin Olive Oil
- Mixed Baby Greens
- Avocados
- Pomegranate Seeds
Instructions
- Preheat oven to 400f
- Wrap beets in foil
- Roast until beets are tender when pierced with fork, about 1 hour
- Cool beets to room temperature
- Peel beets
- Cut beets into 3 / 4-inch pieces
- Set aside
- Cut peel and white pith from grapefruits
- Working over bowl, cut between membranes to release segments
- Drain segments, reserving 2 tablespoons juice
- Cut segments into 3 / 4-inch pieces
- Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend
- Gradually whisk in oil
- Season to taste with salt and pepper
- Toss greens and 3 / 4 cup dressing in large bowl
- Season to taste with salt and pepper
- Divide salad among 10 plates
- Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally
- Drizzle with remaining dressing