With a few days of sunny, warmer weather instead of grey skies and pouring rain, I felt like salad rather than cooked vegetables. We’ve got a large very productive grapefruit tree at home, and most of the grapefruit go to waste, so I was also keen to start using them a bit more. This combination is quite delicious and tangy and is even better with a a few walnuts on top.
Ingredients for 2 servings
One grapefruit, cut into slices
2 cups baby spinach leaves
1/2 can baby beets, drained of juice
feta cheese (as much or as little as you like)
Mix ingredients in a bowl and add a drizzle of the vinaigrette below. For a yummy dinner, serve with grilled chicken.
Juice and zest from half an orange
Juice and zest from half a lemon
2 teaspoons olive oil
1 teaspoon balsamic vinegar