Beet Salad with Grapefruit and Feta
This French salad combines the sweetness of beetroot and grapefruit with feta, arugula, and walnuts.
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Servings: 1 serving
Ingredients
- 1 red beet cooked
- 0.5 grapefruit
- 50 g feta, dairy or plant-based
- 40 g arugula
- 0.5 red pepper (chili or Spanish)
- 1 handful walnuts
- 0.5 lemon for the juice
- 1 tablespoon walnut oil
Procédé
- Place the arugula in a small salad bowl.40 g arugula
- Squeeze half a lemon or a whole lime and drizzle the juice over the arugula along with a splash of walnut oil. Toss briefly.0.5 lemon, 1 tablespoon walnut oil
- 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.1 red beet, 0.5 grapefruit, 0.5 red pepper (chili or Spanish)
- Scatter the feta over the top. Crumble a handful of walnuts and scatter them over the salad as well.50 g feta, dairy or plant-based, 1 handful walnuts
Notes
For a nightshade-free version: omit the red chili pepper.
If you avoid dairy products, cow’s milk, lactose or A1 casein, choose your feta accordingly (the recipe works with either dairy or plant-based feta).
Equipment: salad bowl or plate, knife.
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