Arugula Salad with Roasted Beets and Grapefruit Vinaigrette
- 6 cups fresh arugula
- 1 1/2-2 lb beets; roasted, peeled, and sliced
For the Vinaigrette
- 1 tsp. Dijon mustard
- 1 small shallot; finely minced
- 2 Tbsp. Fresh Grapefruit juice
- 2 Tbsp. Champagne vinegar
- 3/4 – 1 cup vegetable oil
- Kosher salt and fresh cracked black pepper
For the Beets-
Try to get beets that are approximately the same size; this will ensure even cooking. Preheat your oven to 400º F. Place the beets (still in their skins) in a shallow baking dish. Toss them with the olive oil and a sprinkle of salt and pepper. Add ¼ inch of water to the pan. Cover the pan tightly with aluminum foil and place it in the oven. The roasting time will depend on the size of the beets; if they are very small, begin checking them after about 30 minutes, for larger, check them after about 50. You will know when they are done because they will be tender when pierced with a knife. When they are finished, remove them from the oven and let them sit with the foil still covering them for about 15 minutes (this will help the skins steam off). To peel your beets, remove them from the liquid in the pan and using an old kitchen rag or a paper towel rub the skins off. Trim the root and stem ends with a paring knife.
For the Vinaigrette-
Combine the mustard, grapefruit juice, shallot, and vinegar in a large mixing bowl. Add the vegetable oil in a steady stream while whisking constantly until the oil-vinegar balance is to your liking. Season with salt and pepper and set aside until you are ready to assemble the salad. Place all greens and beets in a large mixing bowl and toss with 1-2 Tbsp. of dressing. Add a splash of dressing at a time, while tossing, to avoid over dressing. Serve immediately. Reserve extra dressing in the fridge for up to a week!