Beet and Citrus Salad

So, you've probably heard it said that we eat with our eyes first, right? This salad is a rainbow of beautiful colors and fresh tastes. You've got the bright orange from the clementines, the green from the mint, the crisp white from the fennel slices, the deep purple from the beets, the dark olives and the pink from the grapefruit. This salad is so beautiful you may be tempted not to eat it. Fall into temptation (this time) and you'll be glad you did. The flavors are so bright and sweet, it's pure delight. Seriously. Chris had to ask me to stop making "MMMMM MMMMM" sounds through dinner. It's delicious and it's good for you, what more could your eyes and stomach ask for?

Beet and Citrus Salad (serves 2 adapted from Simply Delicioso)
4-5 roasted or cooked beets *I buy a pkg of cooked beets from Trader Joe's
2 clementines (you could substitute 1 large orange or blood orange)
1 ruby red grapefruit
1/4 small red onion, halved and thinly sliced
1/4 c. olives, sliced
10 mint leaves, coarsely chopped
1/2 fennel bulb, thinly sliced
salt and pepper to taste
extra virgin olive oil
2-4 lime wedges

Peel and segment the clementines and grapefruit and place in a large bowl along with the onion, fennel, mint, and olives. Toss together with some salt and pepper.
Cut the beets into 1/4 inch wedges and add them to the bowl. Lightly toss.
Place on plate and drizzle olive oil over the top (I used about 1 tsp. per serving) and squeeze a lime wedge (or two) over the salad. Serve and eat immediately.