Ideal Nutrition

Beet, Avocado, and Grapefruit Salad

4 medium-sized roasted beets
2 tsp grainy mustard
2 tsp liquid honey
2 Tbsp sherry vinegar or red wine vinegar
1 Tbsp raspberry vinegar
1/3 cup extra-virgin olive oil
sea salt and black pepper
1 romaine heart, torn into bite-sized pieces
4 cups baby spinach
1 large pink grapefruit, peeled and cut into sections
1 large firm but ripe avocado, pitted, peeled and sliced
1/2 small sweet onion, thinly sliced
1/2 cup toasted pecans, coarsely chopped

Cut roated beets in half and slice. Place them in large bowl and set aside.

For the vinaigrette: combine mustard,honey,vinegars in small bowl. Gradually whisk in olive oil until well combined.  Season with salt and pepper.

Just before serving combine romaine, spinach, grapefruit, avocado and onion in a large salad bowl.  Toss with vinaigrette. Add beets and pecans and gently toss.  Makes 4-6 servings.