BEET, GRAPEFRUIT, RASPBERRY, AND ARUGULA SALAD WITH GRAPEFRUIT VINAIGRETTE

Combine all of the dressing ingredients in a large jar and shake vigorously until emulsified.  Set aside.

Cut the greens off the beets leaving about ½” of the stems on the top of the beet root (reserve the greens to sauté with garlic for a delicious side dish later!).  Place the beets in a large pot and cover them with water. Bring to a boil and cook until the beets are tender when pierced with the tip of a steak knife – 50-60 minutes depending on the size of the beets.  Drain the pot and cover the beets with cold water.  Peel the skin and stems off the beets under the cold running water with your hands.  Refrigerate until ready to prepare the salad (they will keep for 3-4 days in the fridge).  Cut into bite-size wedges when you prepare the salad.

‘Supreme’ the grapefruit by first cutting off both ends of the fruit.  Then, stand each grapefruit, cut side down, on a cutting board and, following the curve of the fruit, cut off the outer peel and pith until only the inner flesh of the fruit can be seen. Cut the fruit segments out between the membrane so you end up with slices of the pure fruit with no membrane on either side. Do this over a bowl to catch any juice and then squeeze all of the juice out of the empty membrane into a measuring cup.  You should have about 1 cup of juice which you will use in your dressing.  Set the grapefruit segments and juice aside.  Note – you can also buy the ‘supremed’ grapefruit sections in the produce section of most grocery stores and skip this step!

Place the greens in a large salad bowl or on a large rimmed platter.  Top with the beets, grapefruit, raspberries, goat cheese, and nuts.  Season the salad with the salt and drizzle about ½ cup of the dressing over the top.  Lightly toss so everything is lightly coated with the dressing adding more as desired.  Any leftover dressing will last for up to 2 weeks in the fridge!