Beet, Avocado, and Grapefruit Salad - alive magazine

Name: 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

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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