Beet Grapefruit and Pomegranate Salad
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Beet Grapefruit and Pomegranate Salad
Category
Salads
Ingredients
- 3 tablespoons Fustini's Grapefruit balsamic
- 1 tablespoon Fustini's Pomegranate balsamic
- 1 tablespoon pomegranate juice
- 1 tablespoon pink grapefruit juice
- salt and pepper
- 2 tablespoons Fustini's Blood Orange olive oil
- 3 cups spring mix
- 1 cup watercress
- pomegranate seeds
- supreme of ruby red grapefruit
- red and golden beets, trimmed, boiled and cut into quarters
- 1 tablespoon Fustini's Robust SELECT olive oil
Ingredients
Directions
- Place the Fustini&rsquo,s Grapefruit and Pomegranate Balsamic Vinegars along with the two juices in a small glass jar with a tight fitting lid. Season with salt and pepper and add the Fustini&rsquo,s Blood Orange Olive Oil. Shake to emulsify. Combine the spring mix and the watercress and pour the dressing over the top. Toss the lettuce and divide between six service plates. Place some pomegranate seeds and grapefruit segments on top of each salad. Toss the cooked beets with the Fustini&rsquo,s Single Varietal Extra Virgin Olive Oil of your choice, place on top of the salad and serve.