Beet, Grapefruit and Avocado Salad

For a fresh, tangy winter salad, this combination of beets, grapefruit and avocado can't be beat. It takes a bit of work to supreme the grapefruit sections, but the remaining grapefruit juice makes a simple salad dressing. A sprinkle of salt and pepper and a drizzle of olive oil is all you need to finish the salad. You can purchase cooked whole beets to cut out one step of the preparation. A bit of crumbled feta or chevre would add a creamy note, if desired.

Beet, Grapefruit and Avocado Salad
Adapted from Love and Lemons
Serves 4

2-3 red beets
1 avocado, sliced
1 ruby red grapefruit
handful of romaine lettuce leaves
toasted pumpkin seeds
olive oil
salt and pepper

Cook the beets: Scrub the beets and wrap each one in foil. Roast in a 400 degree oven for 40 minutes or until fork tender. Set aside to cool. When cool, slip the skins off and slice.

Supreme the grapefruit--this means to cut the peel off with a knife and to cut out each grapefruit section from the membranes. Squeeze the juice from the remaining grapefruit membranes and peels into a bowl.

Arrange a couple of romaine leaves on each salad plate. Layer on the beets, grapefruit and avocado. Scatter pumpkin seeds over all. Make a quick salad dressing by drizzling the reserved grapefruit juice and some olive oil on each salad. Sprinkle with salt and pepper and serve.