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Grapefruit, Beet, and Blue Cheese Salad

Source of Recipe

Footsie - at Recipes from Friends
Yield: 6 servings.

1/4 pound beets (about 2 medium)
3 pink grapefruit
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons white balsamic vinegar
2 teaspoons olive oil
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 cups torn romaine lettuce

Leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse with cold water; let cool. Trim off
beet roots; rub off skins. Cut beets into 1/2-inch cubes.

Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set 11/2 cups sections aside; reserve 2 tablespoons juice. Discard grapefruit membranes.

Place cheese in a small bowl; mash with a fork until smooth. Add reserved grapefruit juice, vinegar, and next 4 ingredients (vinegar through pepper); stir well with a whisk.

Pour dressing over lettuce, tossing gently to coat. Divide lettuce mixture evenly among 6 plates. Top each serving with 1/4 cup beets and 1/4 cup grapefruit sections.

One serving equals: Calories 106 (28% From Fat)... Fat 3.3g (Sat 1.1g, Mono 1.6g, Poly O.3g)... Protein 3.6g... Carb 17.4g... Fiber 2.8g... Chol 4mg... Iron 1.3mg... Sodium 191mg... Calc 70mg