2 Medium Beets (about 1 pound), tops trimmed
3 Medium Pink Grapefruits (about 2 1/2 pounds)
3 T Sherry Wine Vinegar
2 t Dijon Mustard
3/4 c Extra-Virgin Olive Oil
2 5 oz. Bags Mixed Baby Greens
3 Medium Avocados, pitted, peeled and cut into 1/2 inch pieces
1 c Fresh Pomegranate Seeds (from 2 large pomegranates)
Preheat oven to 400 degrees. Wrap beets in foil. Roast until beets are tender when pierced with a fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4 inch pieces. Set aside.
Remove peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4 inch pieces.
Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
Toss baby greens and 3/4 c dressing in a large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally. Drizzle remaining dressing.