Mustard greens salad with great flavor.
Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.
Per Serving: 193 calories; protein 3g; carbohydrates 13.6g; fat 14.8g; cholesterol 1.9mg; sodium 100.9mg.