سلطة شمندر و جريب فروت

Cut the cooked beetroot and arrange it on a plate.

Peel and cut the pink grapefruit and add it to the plate.

Slice the red onion thinly and add it to the plate.

Add fresh parsley and pine nuts to the plate.

In a measuring cup, combine honey, Dijon mustard, balsamic vinegar, salt, pepper, and olive oil.

Mix all the sauce ingredients together.

Pour the sauce over the salad.