Beet and Grapefruit Salad

1 bunch of beets

3 red grapefruits

1/8 cup of chopped almonds

3 tablespoons of agave nectar

2 tablespoons of extra virgin olive oil

1 tablespoon of apple cider vinegar

1 teaspoon of poppy seeds

1/2 teaspoon of fine sea salt

1/2 teaspoon of onion powder

Wash beets, making sure to rinse steams and leaves of the root very well so no dirt remains. Cut off steam and leafs from the bulbs of the beets. Peel and shred all three beets into a bowl. Finely chop the steams and leaves so they are roughly the same size as the shredded beets.

Wash all three grapefruits and grate some grapefruit zest into a small bowl and set it aside. Cut the rest of the rinds off of two of the grapefruits including all of the pith. Cut out each fleshy wedge of grapefruit, cutting as close to the membrane between each wedge as possible so the wedges will stay intact. Put grapefruit wedges into a bowl and set it aside.

Cut the third grapefruit in half and squeeze all of the juice from the entire grapefruit into a bowl making sure to remove any seeds that make their way into the bowl. Add the 3 tablespoons of agave nectar, 2 tablespoons of extra virgin olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of poppy seeds, 1/2 teaspoon of salt, and 1/2 teaspoon of onion powder to the grapefruit juice and whisk.

Add the grapefruit dressing to the shredded beets, chopped steams and leaves along with 1/8 cup of chopped almonds and toss together well. Add the grapefruit wedges and toss gently, being sure not to break apart the wedges.

Transfer Salad into serving bowl and sprinkle the grapefruit zest on top for a garnish.

Enjoy!