{"id":181978,"title":"Beet, Grapefruit, Arugula, Walnut and Feta Salad","modified":"2026-10-03T09:02:10+02:00","plain":"A beet, grapefruit, arugula, walnut and feta salad dressed with lemon and walnut oil, ready in ten minutes.\n\n\n\nOn the plate, ruby-red beet, pink grapefruit and peppery green arugula complement one another. The tender beet soaks up the citrus juice, the feta adds salty touches, the walnuts provide crunch, and the lemony walnut oil envelops everything in a nutty aroma. A little very finely sliced red chili livens up every bite. Allow 10 minutes in total using a precooked beet for a generous, fresh and colorful salad. Find this recipe among my keto soups and salads.\n\n\n\nWhat is this salad?\n\n\n\nA beet, grapefruit, arugula, walnut and feta salad whose name says it all. Served cold, it keeps things simple: each ingredient retains its texture and flavor rather than blending into a uniform mixture. The base is made with 40 g of arugula, dressed with the juice of half a lemon or a whole lime and a tablespoon of walnut oil.\n\n\n\nAdd pieces of cooked red beet, half a grapefruit peeled, stripped of its white pith and then cut into pieces, and half a very finely sliced red chili that delivers little bursts of heat. The 50 g of feta, either traditional or plant-based, goes in last in white, crumbly pieces, and the walnuts finish the dish with a crisp crunch that reinforces the flavor of the walnut oil.\n\n\n\nOn the same topic: Keto avgolemono.\n\n\n\nThe origins and spirit of the salad\n\n\n\nThis is a contemporary dish built around cooked beet, grapefruit, arugula, walnuts and feta, with no specific traditional origin. It relies on everyday ingredients: precooked beet, fresh citrus, salty cheese, a few peppery leaves and a quick dressing. The fruit sold as pamplemousse in France is most often what the French call pomelo, or grapefruit in English. The feta can be dairy-based or replaced with a plant-based alternative; for a nightshade-free version, simply leave out the red chili.\n\n\n\nThe main ingredients\n\n\n\nCooked red beet brings a deep color and an earthy sweetness that anchors the salad; aim for a texture that is tender but firm enough to hold its shape, and drain it well if it is vacuum-packed so it does not dilute the dressing. The grapefruit adds juice, acidity and a subtle bitterness that balances the beet, with the white pith removed for clean pieces. Arugula provides a peppery base; thoroughly dried, it takes the lemon and oil without becoming waterlogged.\n\n\n\nFor a change: Keto mushroom tom kha.\n\n\n\nThe red chili, whether a small hot chili or a milder variety, delivers moderate heat when sliced very finely. Feta, either traditional or plant-based, adds saltiness, freshness and a texture ranging from crumbly to creamy; check with the manufacturer if you avoid dairy products. The walnuts contrast with the tenderness of the beet and the softness of the feta. The juice of half a lemon or a lime brightens the arugula and sharpens the grapefruit, while the walnut oil coats the leaves with a nutty aroma and softens the initial tang of the lemon.\n\n\n\nServing and nutritional guidelines\n\n\n\nDress the arugula before adding the beet, grapefruit and chili so it stays evenly distributed and glossy. Add the feta and walnuts at the end so they remain visible and retain their texture; once the feta is added, tossing too vigorously would break it up and stain it through contact with the beet. The salad is best enjoyed right away: the arugula softens, the beet colors everything it touches, and the walnuts lose their crunch in the juices.\n\n\n\nAlso try: Mushroom Soup with Mascarpone.\n\n\n\nTo prepare ahead, keep the cut beet, grapefruit and feta separately in the refrigerator, with the clean, completely dry arugula stored on its own, then add the dressing and walnuts at the last minute. Serve well chilled in a small salad bowl or on a wide plate, with the feta pieces and walnuts clearly visible. It works well as a light lunch or a barbecue side dish, and an air fryer fish fillet or air fryer chicken breasts easily round out the meal. Allow for 23 g of net carbs per serving, a moderate amount for a low-carb diet but too high for a strict ketogenic version, depending on the size of the beet and grapefruit and the type of feta.\n\n\n\nYou can find more dishes like this among my low-carb recipes.\n\n\n\n\n\n\tBeet Salad with Grapefruit and Feta\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 red beet (cooked)0.5 grapefruit50 g feta, dairy or plant-based40 g arugula0.5 red pepper (chili or Spanish)1 handful walnuts0.5 lemon (for the jus)1 tablespoon walnut oil\t\n\t\n\t\tPlace the arugula in a small salad bowl.Squeeze half a lemon or a whole lime and drizzle the juice over the arugula along with a splash of walnut oil. Toss briefly.Cut the red beet into pieces. Peel the grapefruit and cut it into pieces. Finely chop the small chili pepper. Toss everything with the arugula.Scatter the feta over the top. Crumble a handful of walnuts and scatter them over the salad as well.\t\n\t\n\t\tFor a nightshade-free version: omit the red chili pepper.\nIf you avoid dairy products, cow\u2019s milk, lactose or A1 casein, choose your feta accordingly (the recipe works with either dairy or plant-based feta).\nEquipment: salad bowl or plate, knife.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=181978"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181978\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178854"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=181978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=181978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=181978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}