Beet and Grapefruit Salad with Cabot Clothbound Cheddar - New England Dairy

Ingredients

• 3 cups cooked beets, peeled and diced
• 3 or 4 large handfuls of mesclun or salad greens of choice
• 1 medium red onion
• 2 grapefruits, peeled and segmented
• 1 cup of Cabot Clothbound Cheddar, shaved
• 4 tablespoons Cabot 2% Greek Yogurt
• 3 tablespoons of olive oil
• 2 tablespoons of rice vinegar
• 1 teaspoon of sesame oil
• 1 tablespoon of finely grated horseradish
• Pinch or two of dill or basil
• Salt and pepper, to taste