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🥗 Fresh Salad with Beetroot, Grapefruit, and Bacon

245 kcal · 30 min · 4 servings

Ingredients

• 500 g beetroot
• 2 pink grapefruits
• 1 red onion
• 200 g lamb's lettuce
• 25 g walnut kernels
• 2 tbsp walnut oil
• 2 tbsp balsamic vinegar
• salt
• pepper
• 1 pinch sugar
• 50 g bacon

Instructions

1. 1. Thoroughly wash the beetroot.
2. 2. Place the beetroot in a pot with water.
3. 3. Boil the beetroot until tender, which takes 45 to 50 minutes depending on size.
4. 4. Peel the grapefruits and segment the fruit flesh.
5. 5. Catch the draining grapefruit juice in a bowl.
6. 6. Slice the onion into very thin rings.
7. 7. Wash the corn salad thoroughly.
8. 8. Remove any coarse stems from the corn salad.
9. 9. Dry the corn salad using a salad spinner or a cloth.
10. 10. Roughly chop the walnut kernels.
11. 11. Roast the walnuts in a pan without oil.
12. 12. Remove the roasted walnuts from the pan immediately.
13. 13. Place the walnuts on a plate so they do not continue to brown.
14. 14. Whisk together the oil, vinegar, and the collected grapefruit juice.
15. 15. Season the vinaigrette with salt, pepper, and sugar.
16. 16. Cut the bacon into fine cubes.
17. 17. Heat a pan without adding any fat.
18. 18. Fry the bacon cubes until crispy in the hot pan.
19. 19. Let the fried bacon drain on kitchen paper.
20. 20. Drain the cooking water from the beetroot.
21. 21. Rinse the beetroot under cold water to cool it down quickly.
22. 22. Peel the cooled beetroot.
23. 23. Slice the peeled beetroot into thin rounds.
24. 24. Arrange the beet slices, grapefruit segments, corn salad, and onion rings on a plate.
25. 25. Pour the vinaigrette over the salad.
26. 26. Sprinkle the finished salad with the roasted walnuts and crispy bacon.

Nutrition per serving

• kcal: 245
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 25 g