Roasted Beet, Grapefruit and Goat Cheese Spinach Salad
1 c segments from medium sized Ruby Red Pink Grapefruit, peeled and sectioned
3 peeled and precooked medium sized red or golden beets, sliced thin
4 – 5 c fresh spinach
1⁄4- 1⁄2 c Risin’ Creek Creamery Plain, Chevre Goat Cheese
1⁄2 c candied pecans
2 T Olive Oil
1 T Red Wine Vinegar
Salt and Pepper to taste
- Peel the grapefruit- Cut off the top and bottom of the grapefruit just enough to expose the flesh. Begin
slicing off the peel, cutting from top to bottom, following the curve. Remove the first segment by cutting
from the outside to the center just inside the membrane on either side of a section. Once the grapefruit is
peeled and segmented, set aside.
- Slice the beets and set aside. If making homemade, cut away the green stems, leaving about 1⁄2 inch. Wash
well and pat dry with paper towel. Wrap each beet loosely in foil and bake in oven for 1 hour at 400 degrees. Beets are done when a fork slides easily into center of the beet. Allow to cool. Peel and slice thin. As an alternative, cut these into bite sized chunks, if desired.
- Wash and dry spinach leaves. Add clean spinach to a large bowl, add grapefruit segments, sliced beets, goat
cheese and candied pecans.
- Lightly coat salad with a drizzle of Olive Oil and Red Wine Vinegar. Season with salt and pepper. Toss lightly