Grapefruit-and-Beet Salad

Name: Grapefruit-and-Beet Salad
Ingredients: 1/2 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 1/2 teaspoons fresh lemon juice; 1/2 teaspoon Dijon-style mustard; 1 bunch watercress, stemmed and trimmed (about 2 cups); Freshly ground black pepper

9 ingredients

15 steps

Ingredients

1/2 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 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 bunch watercress, stemmed and trimmed (about 2 cups)
Freshly ground black pepper

Directions

1

Preheat the oven to 350 degrees.
2

Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt.
3

Fold over the remaining foil and crimp the edges to seal.
4

Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender.
5

Cool and peel, then slice into $(7$)-inch-thick half-moons.
6

Segment the grapefruit and set aside the membrane.
7

Gently pat the segments dry with a paper towel.
8

Squeeze 1* teaspoons juice from the membrane and reserve.
9

Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl.
10

Let sit for 10 minutes.
11

Whisk in mustard, then 3 tablespoons olive oil.
12

Adjust seasoning.
13

In a large bowl, add the beets, grapefruit segments and watercress.
14

Season with salt and freshly ground black pepper.
15

Gently fold the dressing into the salad.