Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing

Servings: 10

Ingredients:

• 3 medium beets (about 1 lb) tops trimmed
• 3 medium-size pink grapefruits (about 2 ½ lbs)
• 3 tablespoons Sherry wine vinegar
• 2 teaspoons Dijon mustard
• ¾ cup extra-virgin olive oil
• 2 5-ounce bags mixed baby greens
• 3 medium avocados, pitted, peeled, cut into ½” pieces
• 1 cup fresh pomegranate seeds (from 2 large pomegranates)

Directions: 

• Preheat oven to 400 degrees F. Wrap beets in foil.  Roast until beets are tender when pierced with fork, about 1 hour.  Cool beets to room temperature (can be prepared 1 day ahead. Refrigerate beets in foil packets.)
• Peel beets.  Cut beets into ¾” 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 ¾” 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 ¾ 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.

Bon Appetit, November 2000
Pg. 204