> 1/2 cup sliced almonds
> 1 (8.8 oz) pkg cooked beets
> 1 large grapefruit
> 2 tbsp olive oil
> 1 tbsp balsamic vinegar
> 1 (4 oz) bag baby arugula
> 1/2 cup whole milk plain Greek yogurt
> 10 fresh mint leaves
Toast almonds in a dry skillet over medium heat, stirring often, until lightly browned; about 5 min.
Quarter beets and place in a large bowl. Peel the grapefruit and cut into bite sized chunks and add to the bowl with the beets. Add the olive oil and balsamic vinegar and toss the beets and grapefruit. Season with salt (in moderation) and pepper.
Scatter the arugula on a large platter or plate. Top with beets and grapefruit. Tear the mint leaves and sprinkle on top. Scoop small dollops of Greek yogurt on top of salad. Sprinkle with toasted almonds and serve immediately.