2-3 cooked Beets, depending on size.
1 Grapefruit peeled and sectioned
2 Tbsp of grapefruit juice.
½ tsp Dijon mustard
3 Tbsp Olive oil
Clean and place beets in a pot, cover with cold water, bring to a boil and simmer about 40 minutes or until done (test with a sharp knife). Remove from pan, rinse with cold water and peel off the outer skin. Cool and slice. Set aside
Peel and segment the grapefruit. Squeeze 2 Tbsp. of the juice out of the membrane and reserve.
Dice the avocado.
Mix the beets, grapefruit and avocado together. Stir in dressing.
Toss and Serve!
I made this just the other day and it is very refreshing. Serves 2
1 stalk of celery
1 small red bell pepper
1 small zucchini squash
¼ of a cauliflower
Mustard, Apple Cider Vinaigrette Dressing(Recipe below)
Chop up all of the vegetables. Try to keep them roughly all the same size.
Toss with the dressing, season with a little sea salt and pepper.
Mustard Apple Cider Vinaigrette Dressing
1 Tsp. Dijon style mustard
1 Tbsp apple cider vinegar
3 Tbsp good quality olive oil
Wisk together until thickened.