RECIPE: Beetroot, Pink Grapefruit and Walnut Salad

Colourful, tasty and healthy all at once
ByJasmine BandaliMonday , 06 October 2014
RECIPE: Beetroot, Pink Grapefruit and Walnut Salad
© Copyright @ Rua Castilho / StockFood

INGREDIENTS

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

METHOD

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!

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