Grapefruit-And-Beet Salad

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
138
FAT
33%
CHOL
0%
SOD
7%

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Ingredients for 4 servings

Freshly ground black pepper

1/2 teaspoon Dijon-style mustard

2 1/2 teaspoons fresh lemon juice

Kosher salt

3 tablespoons extra virgin olive oil, plus more for beets

1 large red or pink grapefruit, peeled, white pith removed

1 small shallot, finely diced

1 bunch watercress, stemmed and trimmed (about 2 cups)

1/2 pound beets (2 or 3), trimmed

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