5 ounces lettuce (I prefer a spring mix of spinach and arugula)
2 cups beets, peeled and cubed
6 slices smoked salmon
1 tablespoon oil
Pinch of salt
1/4 cup olive oil
1/2 lemon, juiced
1/4 teaspoon ginger
1/8 cayenne pepper
1/4 teaspoon salt
1/8 teaspoon pepper
- Preheat oven to 425 degrees. Peel and cut beets (red or yellow) into small cubes. Coat with oil and a pinch of salt. Roast at 425 degrees for 25-30 minutes or until fork tender
- Meanwhile whisk together all ingredients for the dressing.
- Place lettuce and roasted beets into large serving salad bowl. Toss with dressing.
- Top with grapefruit and smoke salmon and gently toss before serving.