by Kyla Van Heerden

Recipe by Marcus Modimokwane


  • 1 bunch baby beetroot, cooked and sliced 
  • ½ cup crumbled feta cheese
  • 1 cucumber, shaved into ribbons 
  • 1 grapefruit, peeled and segmented 
  • 2 cups mixed lettuce leaves 
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar 
  • 1 teaspoon honey 
  • salt and pepper to taste 


  1. In a large salad bowl, combine the cooked and sliced baby beetroot, crumbled feta cheese, cucumber ribbons, grapefruit segments, and mixed lettuce leaves.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. 
  4. Serve the salad chilled and enjoy the vibrant colours and flavours. 
  5. You can garnish with some fresh herbs or toasted nuts for extra texture and taste. 

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!