½ lb red beets (2 or 3), trimmed
good quality extra virgin olive oil
dash Maldon sea salt and freshly ground pepper
1 large red grapefruit, peeled, white pith removed
1 large pink grapefruit, peeled, white pith removed
1 bunch watercress, stemmed and trimmed (about 2 cups)
¼ cup Champagne vinegar
1 shallot, finely diced
2 Tbsp dijon mustard
1 Tbsp reserved grapefruit juice
1. The Beets – Preheat the oven to 350 degrees. Lay the beets on one end of a sheet of aluminum foil, sprinkle with about 3 Tbsp olive oil, and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Cool and peel, then slice into 7-inch-thick half-moons.
2. The Grapefruit – Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1 teaspoon of juice from the membrane and reserve.
3. The Champagne Mustard Vinaigrette Dressing (can be prepared ahead of time and stored in the refrigerator) Combine shallot, reserved grapefruit juice, Champagne vinegar, and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard and 1 cup olive oil until they emulsify to become thick and richly golden in color. This can be done in a food processor, blender, or even a jar shaken very hard—the important part is to fully emulsify the dressing so the oil and vinegar do not separate. Season to taste!
4. Come Together – In a large bowl, add the beets, grapefruit segments, and watercress. Season with salt and freshly ground black pepper. Gently fold the dressing into the salad and serve.