This combination of beets, grapefruit and avocado makes a stunning presentation at the start of your meal.
For the dressing:
2 tablespoons lemon or lime juice
Salt and freshly ground pepper
1/2 teaspoon freshly ground horseradish
3 tablespoons walnut oil or olive oil
For the salad:
1 pound beets, peeled and roasted
1 pink grapefruit
1 medium-size or large ripe but firm Hass avocado, sliced
2 ounces slivered almonds, toasted
2 tablespoons slivered fresh basil (optional)
Mix together the lemon or lime juice, salt, pepper and horseradish. Whisk in the oil.
Peel the roasted beets, and slice or cut in wedges. Toss with 2 tablespoons of the dressing while still warm.
Cut away both ends of the grapefruit so that it sits flat on your work surface. Cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Hold the grapefruit in your hand over a bowl to catch the juice, and cut away each segment from between the membranes.
Arrange the beets in the center of a platter, and surround with the grapefruit and avocado slices. Drizzle on the remaining dressing, and drizzle any grapefruit juice in the bowl over the grapefruit and avocado. Sprinkle on the almonds and basil, if using, and serve.