Beetroot Salad with Citrus Dressing
Ingredients
- 4 cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 cup arugula
- 1/2 cup dried tomatoes
- 1/2 cup cottage cheese
Sauce
- 1 large grapefruit
- 1 lemon
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 teaspoon salt
Beetroot
- 1 large beetroot
- 3 teaspoons salt
Preparation
Make the sauce: Using a sharp knife, cut the grapefruit into four parts then cut each part in half.
Cut the lemon into halves then cut each half in half.
In a blender pitcher, squeeze the lemon and grapefruit, add black pepper, olive oil, and salt, and blend on medium speed for one minute until smooth.
For boiling the beetroot: Wash the beetroot, place it in a medium pot, add salt, cover with water, bring to a boil on high heat, reduce heat, cover the pot, and cook on medium until fully tender.
In a deep bowl, place the tomatoes, add olive oil and black pepper, and toss with a spoon to combine.
On a serving plate, arrange the beetroot, add arugula, dried tomatoes, cherry tomatoes, and cottage cheese.
Drizzle the sauce over the salad and serve immediately.
