Grapefruit-and-Beet Salad

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt.

3. 3

   Fold over the remaining foil and crimp the edges to seal.

4. 4

   Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender.

5. 5

   Cool and peel, then slice into $(7$)-inch-thick half-moons.

6. 6

   Segment the grapefruit and set aside the membrane.

7. 7

   Gently pat the segments dry with a paper towel.

8. 8

   Squeeze 1* teaspoons juice from the membrane and reserve.

9. 9

   Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl.

10. 10

    Let sit for 10 minutes.

11. 11

    Whisk in mustard, then 3 tablespoons olive oil.

12. 12

    Adjust seasoning.

13. 13

    In a large bowl, add the beets, grapefruit segments and watercress.

14. 14

    Season with salt and freshly ground black pepper.

15. 15

    Gently fold the dressing into the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.