Name: Roasted beetroot, ruby grapefruit and walnut salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Dressing; 3 tablespoon fresh orange juice; 2 tablespoon wholegrain mustard; 2 tablespoon apple cider vinegar; 1/3 cup olive oil; 3 large beetroot, peeled and cut into wedges or 2cm dice (about 4 cups); 2 tablespoon olive oil; 1/2 cup walnuts; 1 ruby grapefruit; 4 cup baby spinach leaves; flat-leaf parsley, to garnish (optional)

Ingredients

Dressing

3 tablespoon fresh orange juice

2 tablespoon wholegrain mustard

2 tablespoon apple cider vinegar

1/3 cup olive oil

3 large beetroot, peeled and cut into wedges or 2cm dice (about 4 cups)

2 tablespoon olive oil

1/2 cup walnuts

1 ruby grapefruit

4 cup baby spinach leaves

flat-leaf parsley, to garnish (optional)

Method

1.To make dressing, combine all ingredients in a small bowl or jug. Preheat the oven to 220°C. Place beetroot in a shallow roasting pan, toss with oil and roast for 25-30 minutes or until tender (omit this step if using canned beetroot).

2.While beetroot is roasting, arrange walnuts on baking paper in a shallow roasting tin and place in oven for 5 minutes. Cool.

3.Slice each end off grapefruit and stand on the bench on one of the flattened ends. Use a sharp knife to remove peel and pith in vertical strips, leaving behind a whole peeled fruit. Slice thinly into rounds and set aside.

4.When beetroot has cooked, remove from oven and cool. Arrange spinach on a platter and scatter with beetroot, grapefruit slices and crumbled toasted walnuts. Drizzle with dressing and finish with fresh parsley.

Check label of mustard if eating gluten-free.
Note

Woman's Weekly Food

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Ingredients

Method

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