Grapefruit, Beet, and Feta Cheese Salad – Easy Like a Sunday Morning

October 30, 2011 by Laureen Fox | 6 Comments

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

It wouldn’t feel like Sunday if I didn’t post one of my “Easy” recipes. I was originally planning to post a breakfast recipe today but, well, um, I had a little trouble getting out of bed. I was on a roll last night and ended up staying up late to bake some delicious gluten free bread from a recipe that I can hardly wait to share with you and for the first time ever…I made doughnuts.

Recipe: Grapefruit, Beet, and Feta Cheese Salad

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Summary: Beautiful colours and a surprising mix of flavours. A salad that is better presented on individual serving plates than tossed together in a bowl.

Ingredients

Salad

2 Cups baby greens
1 grapefruit, sections
1 oz feta cheese, crumbled
2 peeled roasted beets or 1 can whole baby beets, (about 1 cup)
1/4 cup hazelnuts, roasted and halved, or 12 whole candied pecans (optional)

Dressing

1 1/2 Tbsp extra virgin olive oil
1/2 Tbsp balsamic vinegar
1/2 Tbsp apple cider vinegar
coarse sea salt to taste
coarsely ground pepper to taste

Instructions

Peel and cut away grapefruit pith with a serrated knife. Cut sections away from membranes. Set aside.
Cut beets into bite size wedges. Set aside.
Divide baby greens between 2 salad plates and arrange grapefruit sections and feta cheese (if using) decoratively on top. Arrange beets and nuts (if using) around the edges of the plates.
In a small bowl toss or shake together the oil and vinegar.
Drizzle salads with oil and vinegar mixture, season with salt and pepper.