Grapefruit Beet Salad

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
• a pinch of sugar
• 50 g bacon

Instructions

1. 1.

   Cook the beetroot in water for 45-50 minutes, depending on size.

2. 2.

   Peel and segment the grapefruits, catching the juice. Slice the onion into thin rings. Wash, dry, and shake off excess water from the lamb's lettuce. Roughly chop the walnuts and toast them in a dry pan without oil until fragrant. Transfer to a plate to prevent further browning. Whisk together the walnut oil, balsamic vinegar, and grapefruit juice; season with salt, pepper, and sugar. Dice the bacon finely and crisp it in a hot dry pan; drain on paper towels.

3. 3.

   Drain the beetroot, shock it in cold water, then peel. Slice into thin rounds and arrange with grapefruit segments, lamb's lettuce, and onion rings. Drizzle the vinaigrette over the salad. Sprinkle with walnuts and crispy bacon before serving.