The comfort of apples: healthy citrus beet and apple salad

Ingredients

• 2 bunches of beets
• 2 cinnamon sticks
• 10 allspice berries
• 6 whole cloves
• Cooking spray or 1 teaspoon of olive oil
• 4 tablespoons of pine nuts
• 1/2 teaspoon of curry powder
• 1/4 teaspoon of salt
• 1 cup high quality olive oil
• 1 1/2 cup of unsweetened
• salt and pepper to taste
• 6 small to medium apples
• 2 cups diced red onion
• 2 avocadoes
• 1/2 pound of blue cheese

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Preparation

• 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.