Pink beet and grapefruit salad
served with cauliflower rice
This vibrant and colourful salad is rich in vitamins, protein and fibre. Normal rice is replaced by rice that's 100% made from cauliflower.
Nice and quick!
Cooked red beans
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables well. Separate the florets from the cauliflower and grate them. Also grate the softest part of the stem. Finely chop the garlic and parsley. Reserve some of the parsley to garnish the dish later. Heat 1 tablespoon of olive oil in a frying pan and cook the garlic and parsley for 1 minute until it starts to brown. Add the cauliflower and cook everything for 3 minutes. Halfway through the cooking time, add 100ml of water. Season to taste and set aside.
Grate the cabbage and beet. Peel the grapefruit and cut it into wedges. Cut the cherry tomatoes in half and the radishes in 8 parts (for a large radish) or 6 parts (for a small radish). Cut the red onion into very thin strips and soak them for 10 minutes in warm and salted water. Drain the water and set aside. Drain and wash the red beans.
For the dressing: place the dried cranberries, the salad dressing and 3 tablespoons of olive oil in a mixing jar and blend it with a hand blender to a smooth sauce. Season to taste.
Mix the cabbage, beet, onions, pink grapefruit and red beans together in a bowl and add the dressing. Mix it well.