Caramelized Beet & Grapefruit Salad

For the dressing:
In a medium-sized mixing bowl, whisk together balsamic vinegar, brown sugar, and Dijon mustard just until combined. Slowly drizzle in oil while whisking vigorously to form an emulsion. If dressing becomes too thick at any point, at a little water. Mixture should look creamy and homogenous, and be easily pourable. When all the oil is incorporated, season to taste with salt and pepper. Chill until needed.

For the salad:
Meanwhile, heat butter in a sauté pan over medium to medium-high heat, but not hot enough to smoke. Slice beet into six 1/4″ thick discs, place in a single layer in the pan (you may need to do this in batches depending on the size of the pan) and caramelize on both sides; cook until a dark brown crust begins to form and repeat on the second side.

While beets are cooking, suprême the grapefruit. Slice a small portion off the top and bottom so it will sit flat on a cutting board. Following the contours of the fruit, cut the entire peel off using a chef’s knife. Then, using a paring knife, cut between the membranes to remove each section of grapefruit. Remove any seeds if necessary.

Remove the dressing from the refrigerator and whisk to re-emulsify if necessary. Add arugula to the bowl with the dressing and gently toss to coat. Place a handful on each of 2 large plates. Arrange the beets, grapefruit suprêmes, and onion rings around and atop each salad. Sprinkle on the goat cheese and pecans. Serve as is for a side salad, or add strips of seared chicken breast for a main dish. Enjoy!