Serves 8

INGREDIENTS:
8-10 roasted beets (to roast cover in aluminum foil and roast at 425F until tender, about 40-50 mins)
1Tbsp tsp Dijon Mustard
1 1/2 tsp balsamic vinegar
juice of 1 ruby red grapefruit
6-8 Tbsp Grapeseed oil
1 shallot, minced
1/4 cup fresh mint, chopped
Crumbled blue cheese (optional)

METHOD:
Remove skin from beets, and cut into small chunks. Keep refrigerated until ready to serve.

For the dressing, in a small bowl combine the mustard, vinegar, and grapefruit juice. Then slowly add the oil in a steady stream whisking all the while until combined.

Place the beets in a shallow serving bowl, drizzle dressing over beets, top with shallots and mint (crumbled blue cheese on top is also great!)