Grilled Loquat and Roasted Beet Salad with Citrus Vinaigrette Recipe | Blue Rhino

Ingredients

• For the Vinaigrette:
• 3 tbsp Meyer Lemon Juice
• 3 tbsp Ruby Red Grapefruit Juice
• 3/4 cup Extra Virgin Olive Oil
• 1/4 cup Champaign Vinegar
• 2 tbsp Honey, local
• 1 sm Shallot, fine diced
• 1/4 tbsp Lemon Thyme, minced
• Kosher Salt, to taste
• Freshly Cracked Black Pepper, to taste
• For the Roasted Beets:
• 4 md Red Beets, tops removed, peeled, but into large 1-1/2 inch cubes
• 2 sprigs Fresh Thyme
• 1 tbsp Olive Oil for Drizzling Beets
• 1 Naval Orange, sliced into 1/4 inch rounds
• For the Loquats:
• 6 lg Loquats, cut into half, pits removed
• 2 tbsp Olive Oil, for grilling
• For the Salad:
• 2 cup Baby Arugula
• 1/4 cup Macadamia Nuts, roughly chopped
• 1/2 cup Goat Cheese, crumbled
• Additional Items:
• Medium Bowl
• Large Bowl
• Non-stick Pan
• Aluminum Foil
• Grill Brush