Beet and Citrus Salad

1. Fill a medium-sized pot with salted water. Bring it to boil on the stovetop.

2. Add the golden beets to the boiling water and cook them for about 15 minutes or until fork tender. Drain the beets and let them cool.

3. Peel the beets and slice them very thinly.

4. While the beets are cooking, cut off the top and bottom of the citrus fruit and then cut the peel off of the sides.

5. Cut the segments out of the citrus fruit and set the segments aside.

6. On a large platter, lay out the beet rounds. Sprinkle them lightly with salt.

7. Then put the citrus segments over the beets.

8. Into a small bowl add the grapefruit juice, the oil and the mint along with a sprinkle of salt. Whisk the dressing together and spoon over the beets and citrus wedges.

9. Serve at room temperature or chilled!