Roasted Beet & Grapefruit Salad
1.5 oz. white balsamic vinegar
1 T Dijon mustard
3 oz. olive oil
1 large red beet (roasted and diced)
1 large yellow beet (roasted and diced)
1 grapefruit (segmented)
8 oz. baby arugula
Salt & pepper to taste
2 oz. queso fresco
2 oz. pumpkin seeds
In a large mixing bowl, mix vinegar and mustard.
Slowly whisk in olive oil.
Toss beets, grapefruit and arugula in dressing.
Season with salt and pepper.
Portion onto salad plates or bowls.
Garnish with queso fresco and pumpkin seeds.