Beetroot and Grapefruit Salad
Beetroot and Grapefruit Salad
Yield: 4 Serves
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
The sweetest and most delicious baked beets with zingy grapefruit and a bitter leaf salad.
Ingredients
- 1 large beetroot
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 2 teaspoons sumac
- 1 grapefruit
- 2 handfuls rocket
- 1 handful raddichio or kale, thinly sliced
- 1/2 cup cooked quinoa
- Handful parsley
- 1/4 cup gut-loving dressing, or your favourite citrus-based dressing
Instructions
- Preheat the oven to 200C.
- Peel the beetroot and remove the stem. Cut in half, then cut each half into four wedges.
- Heat the olive oil in an ovenproof pan. Add the beets and sprinkle with salt. Cook for 2-3 minutes on each side until you see the colour change and it becomes a little crispy.
- Drizzle over the honey and sprinkle in the sumac. Allow the honey to melt, and then gently toss the beets in the pan to coat them evenly.
- Turn the heat up a little and then add the splash of vinegar. It will sizzle and maybe spit a little, so be careful.
- Once the vinegar has helped to create a lovely sauce (about 30 seconds), transfer to the oven and bake for 6-8 minutes until tender.
- Segment the grapefruit by cutting each end of of the fruit so it can stand securely on a flat surface. Cut away the peel + pith by slicing it off from top to bottom. Now, cut along the lines of pith to remove the grapefruit segments.
- Make the dressing.
- To serve, assemble the salad with the bitter leaves, quinoa, cooked beets, and grapefruit. Garnish with parsley and pour the dressing over just before serving.
