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Grapefruit salad

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Ingredients for 4 servings:

  • 2 grapefruits
  • 300 g beetroot, cooked or raw
  • 1 pear(s)
  • 2 tbsp oil, neutral
  • 1 handful of cashew nuts

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

served with beetroot and pear in the bowl.

Wash the grapefruit thoroughly and then halve it. Cut around the edges and then carefully scoop out the fruit with a spoon. Finely chop the grapefruit flesh. Peel and grate fresh beets, or finely chop cooked beets. Wash the pear and peel and grate it if desired, or chop it finely, as desired. Combine the three fruits, toss with the oil, and fill the grapefruit shells. Roast the cashews without fat or sprinkle them on top as a garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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