Grapefruit salad with mozzarella and beetroot

Ingredients for 2 servings:

• 3 grapefruits
• 1 lemon(s)
• 2 beetroots, raw
• 2 balls of mozzarella
• 100 g mixed leaf salad
• 1 tsp acacia honey
• 2 tbsp sesame seeds
• 2 tbsp mustard
• 6 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the lettuce, spin dry, and tear into bite-sized pieces. Peel two of the three grapefruits, removing all the white pith, and then fillet the fruit. Juice the third grapefruit and reserving the juice. Squeeze the lemon and reserving the juice. Mix the grapefruit juice with lemon juice, honey, mustard, and oil to make a dressing and season with salt and pepper. Peel the beets and slice them very thinly. Drain the mozzarella well and cut into large pieces. Briefly toast the sesame seeds in a pan without oil, then immediately remove from the pan and allow to cool. Carefully toss the grapefruits, beets, mozzarella, and lettuce with the dressing in a large bowl. Arrange the salad mixture on plates and sprinkle with the sesame seeds.