Grapefruit, Goat Cheese and Beet Salad with Citrus Vinaigrette
Ingredients
3 cups mixed Salad Greens (half Arugula, half Butter Leaf lettuce)
1 Red Beet, washed and stem ends cut off
¼ cup Pecans, chopped
½ large Avocado, diced
¼ cup Goat Cheese, crumbled
1 Grapefruit, segmented
Citrus Vinaigrette:
¼ cup Raw Coconut Vinegar
¾ cup Cold Pressed Olive Oil
3 tablespoon Lemon Juice, freshly squeezed
3 tablespoon Grapefruit Juice, freshly squeezed
¼ teaspoon Sea Salt
¼ teaspoon Black Pepper, freshly ground (optional)
Directions
1. Preheat oven to 400 degrees
2. Wash beets and cut off ends
3. Grab a glass dish with a lid to roast the beet without it drying out on the ends
4. With the beet in the glass dish, drizzle with a touch of olive oil and sprinkle with salt and pepper
5. Close the lid
6. Roast in the oven for 45 minutes to an hour
7. Let cool
While the beets cook, prepare the dressing
8. Whisk together all ingredients until well-combined and emulsified
9. Alternately, you may add all ingredients to a jar with a tight-fitting lid and shake vigorously until emulsified
10. Peel the skin from the beet using your fingers
It should come off easily
Wash your hands immediately because beets can stain your hands
11. Dice up the beet into small to medium chunks
12. In a large salad bowl, place mixed greens and toss with dressing
Start with half of the dressing, toss, and then add more
13. Just before serving, arrange grapefruit, avocado, beets, pecans and goat cheese on top of the salad
14. Serve