Beet, Grapefruit and Fig Salad
Author: Alaena Haber
Prep time:
Total time:
Serves: 4 servings
- 1 lb pre-cooked cubed beets, cooled
- 1 grapefruit, peeled, pith removed and diced
- ⅓ cup diced dried black figs
- 3 tablespoons chopped green onion
- 2 tablespoons minced shallot
- 1 tablespoon white wine vinegar
- ½ teaspoon sea salt
- Minced parsley for serving
- Gently toss all ingredients together in a medium mixing bowl until combined.
- Marinade in fridge for at least 1 hour before serving garnished with fresh parsley. Store in refrigerator for up to 5 days.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/beet-grapefruit-fig-salad/
3.5.3226