Roasted Beet Salad (with goat cheese, mesclum, and grapefruit)

This is a family favorite that makes a healthy summer entree.  When available, you can roast some pecans or walnuts to serve, chopped, on top.

Salad Entree • Serves 6 • Prep Time: 15 min., Cook Time: 45 min.

Ingredients

Salad:

• 1 1/2 pounds assorted red and golden beets
• 4 tablespoons extra virgin olive oil
• 4 cups mesclum field greens, preferably organic
• 12 tablespoons goat cheese, pepper or herb crust

Salad Dressing:

• 4 ounces virgin olive oil
• 1 shallot, peeled and chopped
• 2 ounces fresh-squeezed grapefruit juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chopped, fresh thyme leaves
• 1/4 teaspoon pepper, or to taste
• 1/2 teaspoon salt, or to taste

Preparation:

1. Preheat oven to 375º.  Place washed beets into roasting pan.  Drizzle with olive oil and cover with aluminum foil or tight lid.  Roast beets for 45 minutes, or until tender.  Remove from oven, and let beets cool enough to handle.  Peel and cut into wedges.  Place the beets into a small bowl and season with salt and pepper.
2. For the dressing, combine and whisk together the olive oil, shallot, grapefruit juice, mustard, thyme, salt and pepper.  Set aside.
3. To serve, place the organic mesclum field greens and beets into separate bowls. Divide the dressing and toss with each.
4. Spread the field greens onto the center of the plate.  Crumble the goat cheese onto the greens. Spoon the beets over the greens and sprinkle with and remaining dressing.  Serve chilled.