Ingredients2 pink grapefruits
1 large ripe avocad (peeled and sliced)
4 baby beetroot (cooked and cut into wedges)
1 tbsp honey
2 tbsp oil
juice of grapefruit
Method1. Peel and segment the grapefruit (over a bowl to collect the juice).
2. Arrange the grapefruit, avocado and bettroot on a plate.
3. Whisk the honey and oil into the juice (season if required.
4. Drizzle over the salad.