Prepare beets according to the directions in How to cook and peel beets. Let beets cool. Then dice and set aside.
Heat a small sauté pan over medium heat. Spray with a cooking spray or add 1 teaspoon of olive oil to lightly coat the pan.
Pour the pine nuts into the heated pan and fry until golden, about 3 to 4 minutes. Toss or stir frequently and make sure not to burn them!
Place 1/4 teaspoon of salt and the curry powder in a small bowl. Add the toasted pine nuts and toss with a spoon to cover. Set aside.
In a small bowl whisk olive oil with grapefruit juice. Set aside. Cut the apples into 1/4 inch dice. Place apples along with beets and onions in a large salad bowl.
Gently toss with the dressing. Cover and refrigerate for 1 hour. Before serving, cut the avocado into thin slices.
Divide the salad among 8 bowls or plates. Insert an avocado slice or two evenly throughout the salad.
Or serve on the side or across the top. The idea is to have a little avocado with each bite. Sprinkle with blue cheese and curried pine nuts.