Beet and Grapefruit Salad

Serves 4

2-3 cooked Beets, depending on size.

1 Grapefruit peeled and sectioned

1 Avocado


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!