Beetroot and grapefruit salad with chickpeas

Ingredients for 2 servings:

• 1 ½ grapefruits
• 60 g baby spinach or leaf lettuce
• 1 can chickpeas, approx. 220 g drained weight
• 1 jar beetroot, approx. 580 g, balls
• 175 g sheep’s cheese
• 2 garlic cloves
• 4 tbsp olive oil
• 1 tbsp maple syrup, alternatively honey
• salt and pepper
• 1 tsp cumin powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegetarian

Peel the whole grapefruit, removing all the white pith. Halve and slice the fruit. Juice the juice from half the fruit. Wash the spinach and shake dry. Rinse the chickpeas in a sieve and drain. Peel the garlic and dice it into small cubes; you can also press it if you like. Drain the beetroot, halve it, and cut it into wedges. Heat a tablespoon of oil in a pan and sauté the beetroot with half the garlic. Drizzle with syrup or honey and let it caramelize. Season the beetroot with salt and pepper and remove from the pan. Add the chickpeas to the pan and sauté with the remaining garlic. Season with salt, pepper, and cumin. Arrange the beetroot on a plate or platter with the chickpeas, spinach, and grapefruit. Whisk the grapefruit juice with the remaining oil and season with salt and pepper. Crumble the feta cheese and sprinkle it over the salad, then drizzle with the dressing. It’s also perfect for grilling.