Grapefruit, Beets, Feta & Mint Salad
Since working on my blogs full time, I have re-discovered cooking with seasonal produce, celebrating the best flavours and nutritional values available at the moment. I love going to my farmers market on a Sunday, and playing the game of not knowing what I'll get, and then having to make it work. Cooking these days got very exciting to me, I learnt to be more spontaneous, and am getting really adventurous, which brings a lot of new and unexpected dishes to our table. And that's how this salad came about. I have played with citrus salads in the past, and I have also used a lot of beets lately, but I have never put these two together, so I thought it's about time they meet :).
This salad is one of those that doesn't take a lot of effort, just 5 minutes in the kitchen slicing all the ingredients and placing them in a bowl. I love the salt of the feta combined with the sweetness of roasted beets and tanginess of the pink grapefruit. The mint, simple citrus vinaigrette and some red onion slices add a lot of depth to the salad. This wouldn't be my usual choice of ingredients or even a dish before, but now I am all for it, and I hope you will experiment with me. Don't be afraid of putting some colour on your plate, and enjoy creating the most beautiful salads for your meals!
- 8 oz / 225g roasted beets
- 1 pink grapefruit
- 1 navel orange
- 2 slices or red onion
- 1/4 cup feta cheese
- 1/8 cup mint leaves
- juice of the rest of both citruses
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- salt and pepper
Roast or cook the beets. I usually make this in advance or buy them ready cooked.
Cut the beets into wedges and set aside.
Segment the citrus. Slice a little of the top and bottom, and place it on a chopping board. Trim away the skin and the pith, careful not to cut to much of the fruit. Cut into one of the segments on the left and then do the same on the right of the segment, and scoop it out. Continue until all the fruit is scooped out. If you are doing this for the first time, check out this post.
Cut 2 thin slices of a red onion, and cut them in half. Set aside.
Arrange the beet wedges on a plate, then place the citrus on top, and follow with the onion.
Take the remainder of the grapefruit and orange, and squeeze all of the juices into a separate bowl. Add some salt and pepper, and the vinegar, and with a whisk, mix it together. While whisking, add the olive oil, and continue until the vinaigrette is silky and smooth.
Pour the vinaigrette over the salad, sprinkle with feta cheese and mint, and serve immediately.