Beet and Grapefruit Salad

4 fresh beets

8 teaspoons extra virgin olive oil, divided

2 tablespoons balsamic vinegar

1/2 bunch (about 1 cup) watercress, coarse stems removed

1/2 head Bibb lettuce, shredded

1-2 grapefruits, peeled, pith removed, and sectioned

2 ounces blue cheese, chilled and cut into thin triangles

salt and freshly ground pepper

  

Cook beets in boiling water until tender, but not mushy, about 20 minutes. Remove from heat, drain , and cool. Peel and grate coarsely. In a small bowl, combine grated beets, 4 teaspoons of the olive oil, and vinegar. 

In a medium bowl, combine watercress and lettuce. divide among individual serving plates. Spoon mound of beet mixture on 1 side of plate. alternate grapefruit sections and blue cheese triangles in fan pattern around beets. Drizzle with remaining 4 teaspoons olive oil. Season with salt and pepper to taste.

Unique combination of that complement each other!