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Ingredients

1 bunch red beets, trimmed and washed 2 tablespoons extra-virgin olive oil, divided sea salt and cracked black pepper to taste 2 cups chopped fresh mustard greens 2 cups chopped beet greens 2 cups chopped romaine lettuce 1 medium grapefruit, segmented ¼ cup chopped red onion, or to taste ¼ cup extra-virgin olive oil 1 clove garlic, minced 1 teaspoon lemon juice, or to taste 2 tablespoons crumbled goat cheese, or to taste 1 tablespoon chopped fresh dill, or to taste

Nutrition Info

193.3 calories carbohydrate: 13.6 g cholesterol: 1.9 mg fat: 14.8 g fiber: 4.1 g protein: 3 g saturatedFat: 2.5 g servingSize: - sodium: 100.9 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl, mix well. Season with salt and pepper.
Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.

6 servings

Mustard greens salad with great flavor.