Dressing:1 Tbsp Balsamic vinegar
1 Tbsp lemon juice
1 Tbsp soy sauce
1Tbsp Dijon mustard
1 clove garlic, minced through a press
1/4 cup olive oil
fresh ground black pepper
2-3 whole golden beets
1/2 purple Bermuda onion, sliced into half moons
4 cups baby spinach leaves
1 pink grapefruit, sectioned
20 seedless red grapes
1/4 cup chopped walnuts (or pecans)
1/4 cup Gorgonzola cheese, crumbled
Heat the oven to 375F. Place the beets on a large sheet of aluminum foil. Dress with a bit of olive oil and wrap well. Place on a baking sheet and roast in the oven for about an hour, until cooked through. Remove from oven and cool thoroughly. Coarsely chop the beets and toss with the onions and 2-3 tablespoons of the dressing. Reserve remaining dressing for another salad.
Meanwhile, layer a cup of spinach leaves on each of four salad plates. divide the beets among the four plates, distributing about the spinach leaves. Carefully distribute the grapefruit and the grapes among the beets in the four plates. Top each salad with walnuts and Gorgonzola.
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