750 g young beets with tops 1 1/2 lb
1 pink grapefruit, peeled & sectioned
1/2 red onion, thinly sliced 1/2
125 ml walnuts, chopped 1/2 cup
125 ml olive oil 1/2 cup
50 ml white wine vinegar 1/4 cup
salt & pepper to taste
dash sugar or honey
Scrub beets and cut off tops. Boil beets in water to cover or bake at 450 F (225 C) in foil or in a tightly covered dish for 30 to 60 minutes, depending on the size of the beet. Beets are done when the skin wrinkles easily and slips off. Blanch the tops for 2 to 3 minutes in the beet water or in water to cover. Drain well and arrange on a serving plate. Peel beets and slice very thin. Alternate beet slices with grapefruit sections and onion slices on top of greens. Sprinkle with walnuts and pour dressing of olive oil, vinegar and seasonings.
Serves 4