Beet Avocado And Pink Grapefruit Salad With Sherry Dressing

Preheat oven to 400f.

Wrap beets in foil.

Roast until beets are tender when pierced with fork , about 1 hour.

Cool beets to room temperature.

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.

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.

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.

beets, pink grapefruit, sherry wine vinegar, dijon mustard, extra virgin olive oil, mixed baby greens, avocados, pomegranate seeds