Beet and Citrus Salad

Roast beets. (You can do this a day ahead of time and keep them on hand. Wash beets and trim greens off. Wrap each beet individually in foil and sprinkle with sea salt. Roast in a 350-degree oven for 50 minutes, or until easily slice-able.) Cool. Before making salad, slice beets into 1/4-inch-thick rounds.

Fill a big bowl with salad greens.

Toss in grapes and sliced beets.

Gently fold in citrus dressing.

Garnish with pomegranate seeds and black pepper. Citrus dressing: Whisk together blood orange juice, soy sauce, apple cider vinegar, olive oil. .