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!