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Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing

Source of Recipe


Bon Appetit-11/00






List of Ingredients



• 3 medium beet (about 1 pound), tops trimmed
  
• 3 medium-size pink grapefruit (about 2 1/2 pounds)
  
• 3 tablespoons Sherry wine vinegar
  
• 2 tablespoons Dijon mustard
  
• 3/4 cup extra-virgin olive oil
  
• 2 (5-ounce) bags mixed baby greens
  
• 3 medium avocados, pitted, peeled, cut into 1/2 inch pieces
  
• 1 cup fresh pomegranate seeds (from 2 large pomegranates)
  






Instructions



1. 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 into 3/4 inch pieces. Set aside.
   
   
2. Cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4 inch pieces.
   
   
3. 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.
   
   
4. Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocads and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing.