Beet & Grapefruit Salad

By Tiller

Food and Drink

Ingredients

• 6 small beets, trimmed
• 1/4 cup water
• salt and pepper
• 3 small red grapefruit
• 1 tsp liquid honey
• 1 tsp grainy mustard
• 1/4 cup oil
• 6 cups mixed salad greens
• 1/4 cup thinly sliced red onion
• 1/4 cup coarsely chopped toasted hazelnuts
• 4 oz goat's milk cheddar or soft goat cheese, crumbled

Preparation

Step 1

1. Preheat oven 400*
2. Trim off all but 1/4 inch of the leaf stalks from the beets and trim off long tap roots. Scrub beets under running water. Place in a baking dish with 1/4 cup water and sprinkle with salt and pepper. Cover with lid of foil and roast in preheated oven for 45 minutes to 1 hour or until beets are tender. Let cool covered, just until cool enough to handle. Trim off remaining stalks and peel off skins. peeled beets can be wrapped and refrigerated for up to 2 days)
3. Finely grate 1 tsp zest from the grapefruit. Squeeze half 1 grapefruit and measure 3 tbsp. juice. Reserve any extra juice and the other half for another use. For the dressing, whisk together grapefruit zest, grapefruit juice, honey, mustard, 1/4 tsp salt and pepper to taste., Gradually whisk in oil.
4. cut beets into wedges and toss with 2 tbsp. of the dressing. Cover and let stand for at least 30 minutes or refrigerate for up to 8hrs. Use a serrated knife to trim off skin and outer membranes of remaining 2 grapefruit. Cut between inner membranes to release segments.(cover grapefruit segments and the dressing separately , and refrigerate until serving, up to 8 hrs)
5. Just before serving, toss salad greens with half of the remaining dressing and divide among serving plates. Top with beets , grapefruit segments, onion, hazelnuts and cheese. Drizzle with remaining dressing.