Beet & grapefruit salad
Thursday, 1st June 2017 by Rachel
beetroot grapefruit salad

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram

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A fun and healthy salad - the grapefruit goes really nicely with the sweetness of the beetroot.

You could serve this as a light lunch for 2 or a side dish for more.

Ingredients

3 beetroot

1 tbsp mild coconut oil or oil of choice

1 grapefruit

mixed leaves

20g mint

20g dill

20g pistachio

 

Dressing 

25ml good quality red wine or sherry vinegar

50ml olive oil

1tsp maple syrup

pinch salt and pepper

 

Method

Wash the beetroot thoroughly, place in a pan with some water but not so that it’s totally submerged, or if you have a steamer you can use that. Steam with the lid on for 30 minutes.

Pre heat oven 170c, while it’s heating place your pistachio in the oven and toast for 10 minutes. When your beetroot is cool enough to handle cut it into wedges. Place in a lined roasting tray, coat with your oil and roast for 30-40 minutes until the beetroot has browned and beginning to shrink slightly.

While your beetroot is cooking make your dressing and prepare the rest of ingredients. Pick and chop your herbs, roughly chop the pistachio.

Cut your grapefruit into segments. To do this use a small sharp knife and slice the top and bottom off the grapefruit. Stand the grapefruit up and use downward stroke to slice the skin from the flesh, trying to get all the pith with it. Remove any remaining white pith and carefully slice /scoop in between the membrane to get out each segment with your knife, do this over a bowl to catch the juices.

To make the dressing simply shake ingredients up in a jar.

Gently mix your roast beetroot with the rest of your ingredients, only add a little dressing at a time, you may not need or want it all.

If you’re serving as a side dish could you add less leaves but if you’re only eating this I would add more mixed leaves.