Beet and Citrus Salad with Pomegranate Seeds & Pepitas

Ingredients for the salad:

• 3 medium/large red beets
• 3 medium/large golden beets
• 1 Ruby grapefruit
• ¼ cup of Pepitas
• ¼ cup of Pomegranate Seeds
• Arugula

Ingredients for the dressing (adapted from Oh She Glows)

• 1/2 cup avocado flesh
• 1/4 cup coconut cream (the cream from the top of the can)
• 5 tbsp fresh lime juice, or to taste
• 1 tbsp maple syrup
• 1 tsp grapefruit juice
• Pinch of salt

Directions

1. Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place in oven and roast for 45-75 minutes, until a fork pricks through fairly easy. Remove from oven.
2. Once the beets are cooled (5-10 minutes), peel off the skin and slice beets into wedges.
3. De-pith and slice grapefruit into segments and set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.
4. Blend the dressing ingredients together in a food processor. Adjust seasonings to taste, adding more sweetener, juice, or salt if desired.
5. To assemble, coat arugula with dressing and place on a plate. Top with beets, citrus segments, pomegranate seeds, and pepitas. Yield: 4 servings.

An alternate way to serve this dish, is as a crostini. Utilizing ingredients above plus sliced toasted baguette:

1. Spread the avocado cream sauce onto each toasted baguette slice.
2. Top baguette with arugula (pressing it into the sauce to secure it), cubed beets, grapefruit segments and pomegranate seeds. Sprinkle pepitas on top.
3. Serve with a smile.