RECIPE: Beetroot, Pink Grapefruit and Walnut Salad
4-6 small red beetroots
1 pink grapefruit
A handful of walnuts, toasted
A few handfuls of salad greens of your choice
A drizzle of olive oil
Salt and pepper, to taste
1 Preheat the oven to 200C.
2 Wash the beetroots and drizzle with a little olive oil.
3 Wrap them in foil and roast for 35-60 minutes or until soft and tender. Allow to cool.
4 Peel them with your hands (the skin should come off easily) and slice into 2 ½ cm wedges.
5 Sprinkle with a little salt and set aside.
6 Slice out the segments of your grapefruit, reserving some of the juice to drizzle over the salad at the end.
7 In a frying pan set over a medium high heat, toast the walnuts with a little salt.
8 Assemble your salad greens, beets, grapefruit segments and walnuts.
9 Drizzle with a bit of olive oil, and some of the reserved grapefruit juice.
10 Add salt and pepper to taste and enjoy!