Beet, Avocado, and Grapefruit Salad - alive magazine

Ingredients

• 4 medium-sized roasted beets
• 2 tsp (10 mL) grainy Dijon mustard
• 2 tsp (10 mL) liquid honey
• 2 Tbsp (30 mL) sherry vinegar or red wine vinegar
• 1 Tbsp (15 mL) raspberry vinegar
• 1/3 cup (80 mL) extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1 romaine heart, torn into bite-sized pieces
• 4 cups (1 L) baby spinach
• 1 large pink grapefruit, peeled and cut into sections
• 1 large firm but ripe avocado, pitted, peeled, and sliced (prepare just before serving, or sprinkle with a little lemon juice to prevent browning)
• 1/2 small sweet onion, thinly sliced
• 1/2 cup (125 mL) toasted pecans, coarsely chopped