~Roasted Beets & Baby Heirloom Tomato Salad with a Ruby Red Grapefruit Vinaigrette~

I love going to my local gourmet markets and discovering new products. I recently discovered Yellowish Orangish Beets & Ruby Red Grapefruits. I had to bring the  Beets & the Grapefruits home. While driving home I started planning how I would utilize these beauties to the fullest, and that’s when I started dreaming about roasting the beets and making a refreshingly tangy Ruby Red Grapefruit Vinaigrette. Before I roasted the beets I dressed them with extra virgin olive oil, lemon juice, sea salt & freshly ground pepper.  I roasted the beets on a pretty intense  heat of 450 degrees in the oven. I also used a medley of colorful Heirloom baby tomatoes, which I love using in all of my salads. Heirloom tomatoes have a sweeter taste and they look great for a colorful & vibrant presentation. I also added pickled shallots, Ruby Red Grapefruit peeled slices, Feta cheese, Kalamata Olives & Capers. I kept on adding all of my favorite ingredients and whatever was in my refrigerator to make this salad. I made the pickled shallots one hour in advance, you will have to soak the sliced shallot rings in a brine of vinegar, sea salt & sugar. You can certainly add regular sliced shallots, I would still soak them for minimum of 30 minutes in some salted water to take away the strong flavor. Grapefruit Vinaigrette is a flavorful and tasty dressing for this salad, basically it has 3 ingredients like grapefruit juice, extra virgin olive oil & lemon juice. Salt & freshly ground pepper to taste.

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