I love having a creative salad on Saturday for lunch. I have the extra time to put together a dressing and use more unique ingredients. I had pickled some beets earlier today, so decided to make use of some of the leftovers for a salad.

Ingredients

• 1 head of romaine lettuce, chopped (I’m sure arugula or spinach would also work well)
• 1 roasted beet, sliced and cooled
• 1 avocado sliced
• 1 grapefruit, segmented
• 2 tbsp crumbled feta (or more to taste of course!)

For the dressing, I used the following recipe, which is a staple. This is my default recipe – I rarely buy store bought salad dressing, because this is so much tastier.

• 1 tsp brown mustard
• 1 lemon, juiced
• 1 tsp olive oil
• 1 shallot chopped (I used the shallot I had roasted with the beets)
• pepper to taste