INGREDIENTS:
Vinaigrette
3 tablespoons organic red wine vinegar
2 teaspoons organic whole grain mustard
2 teaspoons finely chopped shallots
2 teaspoons finely grated grapefruit peel
1 teaspoon honey
1/3 cup extra-virgin olive oil
1 dash of salt and pepper
Salad
3 red beets, tops trimmed
1 tablespoon organic olive oil
2 organic pink grapefruit, cut and segmented
1 organic oranges, cut and segmented
3/4 cup crumbled feta cheese or cashew feta alternative
1/4 cup chopped fresh basil
1 tablespoon of copped fresh oregano
1 tablespoon of copped fresh chives
DIRECTIONS:
Vinaigrette
In a small bowl combine vinegar, mustard, grated grapefruit zest, honey and whisk. Gradually add oil, sea salt, and freshly ground pepper, while whisking.
Salad
Preheat oven to 425 degrees. Sprinkle olive oil, salt, and pepper on beets. Wrap each beet in foil. Place in oven. Roast until tender 45 - 55 minutes. Remove foil and cool for 20 minutes. Rub off skins (optional) and cut into round slices. Plate the luke warm beets, citrus, feta, and herbs, drizzle on vinaigrette and enjoy!
