Salad with watercress and red beetsSalad with watercress and red beets
10.6 oz. (300 g) Prima Donna leggero, in flakes
6.3 oz. (180 g) watercress, hard stems removed
4 small or 2 large cooked red beets, peels removed
1 red onion, in thin rings
1.8 oz. (50 g) hazel nuts, roasted and chopped
6 tbsp. grape seed- or sunflower oil
2-3 tbsp. raspberry vinegar
2-3 tbsp. grapefruit juice
Divide the watercress over 4 plates. Cut the beets in very thin slices with a cheese slicer. Peel the grapefruits so that the flesh is visible and cut the parts out of their membrane. Do this over a bowl, so that the grapefruit juice is caught for the dressing. Divide the grapefruit parts, beets and onion rings over de watercress. Sprinkle the salad with Prima Donna leggero flakes and hazel nut.
For the dressing stir the oil through the raspberry vinegar and the grapefruit juice and season with salt and pepper to taste. Smoothly pour the dressing over the salad.
Great with some crispy bread.
* You can also use oranges for this salad if you don’t like grapefruit.