Beet, Grapefruit and Watermelon Radish Salad

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Ingredients

For the vinaigrette:

  • 3 tablespoons white balsamic vinegar
  • 2 kiwi, peeled and chopped
  • 1 lemon, juiced
  • 1/4 cup orange juice, no pulp
  • 1 small shallot, chopped
  • 1/4 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • Kosher salt and fresh ground pepper to taste

For the salad:

  • 3-4 cups mixed spring greens
  • 2 love beets, diced
  • 1 grapefruit, sectioned and cut into chunks
  • 1 watermelon radish, thinly sliced
  • 2 tablespoons dried cranberries
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons goat cheese, crumbled
  • 1 teaspoon fresh mint, chopped
  • Kosher salt and fresh ground pepper, to taste

Directions

  1. Prepare the vinaigrette by placing the balsamic vinegar, kiwi, lemon juice, orange juice, shallot and Dijon mustard into a blender and puree until smooth. With the blender running, slowly add the olive oil to create a creamy vinaigrette. Add the salt and pepper to taste and pulse to blend.
  2. Layer the salad mixture in the order of ingredients and drizzle some of the vinaigrette over the salad mixture, reserving the extra as needed. Serve immediately.

https://www.cutco.com/learn/beet-grapefruit-watermelon-radish-salad