Beetroot and Grapefruit Salad With Feta Cheese
This Beetroot and Grapefruit Salad is one of those quietly impressive dishes that looks far more involved than it actually is. Earthy beets, juicy pink grapefruit segments, salty feta and toasted nuts come together in minutes, making it ideal for a dinner party starter or a light lunch with a thick slice of sourdough. Using cooked beetroot and tinned grapefruit keeps things refreshingly real and wonderfully low-effort, without sacrificing flavour. If you’re after a beet grapefruit salad that feels seasonal, balanced and a little bit grown-up, this one earns its place on repeat.
Ingredients
- 300 g cooked beetroot roasted or vacuum-packed, cut into wedges
- 1 tin (540g) pink grapefruit segments drained weight 300g (reserve 1 tablespoon juice)
- 80 g feta cheese crumbled
- 80 g watercress rocket or mixed baby leaf salad
- 20 g pistachios, walnuts or pecans roughly chopped
Dressing:
- 2 tablespoon extra virgin olive oil
- 1 tablespoon reserved grapefruit juice
- 1 teaspoon honey or maple syrup
- ¾ teaspoon Dijon mustard
- A small pinch ground cumin
- Salt & freshly ground black pepper
Instructions
- Add the nuts to a dry pan and toast over medium heat for 3–4 minutes until golden and nutty. Remove from the heat and let cool slightly.
- Whisk together the olive oil, grapefruit juice, honey, Dijon, cumin, salt, and pepper. Taste and adjust.
- Arrange the watercress (or other greens) on a serving platter. Top with beetroot wedges and grapefruit segments, spacing everything out rather than piling it up.
- Scatter over the toasted walnuts and crumble over the feta. Drizzle with the dressing just before serving.
Nutrition
Calories: 210kcalCarbohydrates: 12gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 253mgPotassium: 356mgFiber: 3gSugar: 8gVitamin A: 668IUVitamin C: 12mgCalcium: 46mgIron: 1mg
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