Grapefruit-and-Beet Salad

• 1/2 pound beets (2 or 3), trimmed
• 3 tablespoons extra virgin olive oil, plus more for beets
• Kosher salt
• 1 large red or pink grapefruit, peeled, white pith removed
• 1 small shallot, finely diced
• 2 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon-style mustard
• 1 bunch watercress, stemmed and trimmed (about 2 cups)
• Freshly ground black pepper

1. Preheat the oven to 350 degrees.
2. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt.
3. Fold over the remaining foil and crimp the edges to seal.
4. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender.
5. Cool and peel, then slice into $(7$)-inch-thick half-moons.
6. Segment the grapefruit and set aside the membrane.
7. Gently pat the segments dry with a paper towel.
8. Squeeze 1* teaspoons juice from the membrane and reserve.
9. Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl.
10. Let sit for 10 minutes.
11. Whisk in mustard, then 3 tablespoons olive oil.
12. Adjust seasoning.
13. In a large bowl, add the beets, grapefruit segments and watercress.
14. Season with salt and freshly ground black pepper.
15. Gently fold the dressing into the salad.

beets, extra virgin olive oil, kosher salt, red, shallot, lemon juice, mustard, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11606 (may not work)