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Beet, Grapefruit, and Chèvre Salad

Makes 4-6 servings

Prep time: 15 minutes
Cook time (for beets) 1-11/2 hours













Ingredients:

1 bunch golden beets, scrubbed and trimmed (about 1/2 pound beets as peeled wedges) 6 tablespoons olive oil
2 ruby red grapefruits, sectioned (1/2 cup sections) 4 cups mized baby greens
Coarse salt and freshly ground black pepper to taste 1/2 cup fresh goat cheese (chèvre), crumbled

Directions:

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  1. Heat oven to 400ºF. Rub beets with 2 tablespoons olive oil, prick all over with a fork, wrap in foil, and place on a baking sheet. Roast for about 1¼ hours, until beets are tender but not soft. Remove foil and let cool, then slip off skins, cut in half, and slice into wedges ¼ inch thick.
  2. Combine beets, grapefruit sections, and baby greens in a large bowl. Drizzle with remaining olive oil, season with salt and freshly ground black pepper, and toss gently to coat. (The grapefruit juice and olive oil make a light dressing.) Before serving, crumble chèvre over the top.


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