Gluten-Free, Vegan, Serves 6

Ingredients:

For the Salad:

• 4 medium beets, cooked, peeled, thinly sliced
• 2 oranges, peeled and segmented
• 2 grapefruits, peeled and segmented
• 1/4 cup fresh parsley leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup walnuts, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

Wash the beets thoroughly and trim off the tops and roots. Place the beets in a large pot of boiling water and cook until tender, about 30-40 minutes, depending on the size of the beets. Once cooked, remove the beets from the water and let them cool. Peel the beets using a paper towel to rub off the skin. Slice the beets thinly and set aside. Peel the oranges and grapefruits, removing as much white pith as possible. Cut them into segments and set them aside.

Arrange the sliced beets, orange segments, and grapefruit segments on a serving platter or individual plates. Sprinkle chopped parsley and mint leaves over the top of the salad. If using, sprinkle chopped walnuts and sesame seeds over the salad for added texture and flavor. Season with salt and pepper to taste. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.