Grapefruit-and-Beet Salad

Ingredients

• ½ pound beets (2 or 3), trimmed
• 3 tablespoons extra virgin olive oil, plus more for beets
• Kosher salt
• 1 large red or pink grapefruit, peeled, white pith removed
• 1 small shallot, finely diced
• 2 ½ teaspoons fresh lemon juice
• ½ teaspoon Dijon-style mustard
• 1 bunch watercress, stemmed and trimmed (about 2 cups)
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    157 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 2 grams protein; 344 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 4

Preparation

1. Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into $(7$)-inch-thick half-moons.
2. Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoons juice from the membrane and reserve.
3. Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
4. In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad.

1 hour 15 minutes