Ingredients
3
medium beets (about 1 pound), tops trimmed
3
medium-size pink grapefruits (about 2 1/2 pounds)
3
tbsp Sherry wine vinegar
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)
Directions
1.
Preheat oven to 400°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 3/4-inch 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 3/4-inch pieces.
2.
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.
3.
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, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing.
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