DIRECTIONS
1
Slice, peel or spiralize beets.
2
Bring a large pot filled ⅓ of the way with water to a boil. Once boiling, add the beet slices and cook for 7-10 minutes or until fork-tender.
3
When done, drain into a colander and then rinse lightly with cold water until able to be handled then
4
Place walnuts into a food processor and pulse until chunky-ground.
5
Cut a ¼-inch-thick slice from each end of grapefruit.
6
With flat ends down, place on a flat surface, and remove peel in strips, cutting from top to bottom following the sides of the grapefruit. Remove any remaining white flesh (the pith.)
7
Hold the peeled grapefruit over a bowl and slice between membranes, and then gently remove whole segments and set aside.
8
Reserve ¼ cup of the juice from the fruit and whisk it together with the other ingredients for the dressing and set aside.
9
Lay down the beets first, layer the grapefruit slices over and then drizzle with the dressing.
10
Garnish with the ground walnut. Serve fresh!