• 3 beets, about 1 lb.
• 2 ruby grapefruit
• 2 small fennel bulbs
• 2 Tbs. white wine vinegar
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup toasted hazelnuts, coarsely chopped

Peel the beets. Using a mandoline, slice the beets as thinly as possible. Transfer the beets to a bowl of ice water. Set aside.

Using a sharp paring knife, cut the peel and pith from the grapefruit, following the curve of the fruit. Holding the grapefruit over a bowl to catch the juices, use the knife to cut individual segments of fruit from the membrane. Put the grapefruit segments in a bowl along with the juices. Set aside.

Cut off the stems and feathery fronds from the fennel bulbs, reserving a few fronds for garnish; discard the stems. Trim off the base from the bulbs and discard any discolored outer layers. Using a mandoline or a very sharp knife, cut the bulbs crosswise into thin slices. Set aside.

Drain the beets from and pat dry. Put the beets in a large bowl. Add 1 Tbs. of the vinegar, 1 Tbs. of the olive oil and a pinch of salt. Let the beets sit for 5 minutes, then drain any liquid in the bowl. Add the grapefruit along with their juice and the fennel to the bowl. Add the remaining 1 Tbs. vinegar and 1 Tbs. olive oil and toss gently to combine. Season with salt and pepper.

Transfer the salad to a serving platter. Sprinkle the hazelnuts evenly on top and garnish with a few of the fennel fronds. Serve immediately

Servings: 6-8