Roasted Beet Salad with Grapefruit Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 2 cups Baby greens, packed
  • 1 cup Beets, cooked
  • 1/4 cup Red onion

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 tsp Red wine vinegar

• Nuts & Seeds

  • 1/4 cup Candied walnuts or pecans

• Drinks

  • 1/2 cup Grapefruit juice

• Dairy

  • 2 oz Goat cheese

Found on bowlofdelicious.com

Description

Ingredients

• 1 tablespoon honey
• 1 teaspoon dijon mustard
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup grapefruit juice (about one whole medium grapefruit)
• ¼ cup olive oil
• 1 teaspoon red wine vinegar
• 2 cups packed baby greens
• 1 cup cooked beets, cut into ½ inch cubes (about 3 beets)
• 2 oz. goat cheese, crumbled
• ¼ cup candied walnuts or pecans
• ¼ cup thinly sliced red onion

Directions

• To make the dressing, place all ingredients in a mason jar and shake (or a small bowl and whisk).
• To make the salad, place all ingredients in a large bowl and toss with the dressing (reserve some if you like your salads lightly dressed). Alternatively, divvy up the salad ingredients into individual portions and dress each plate individually.
• Makes 2 large salads or 4 small salads. Dressing will stay good in the fridge for two weeks.