Citrus and Beet Salad with Pine Nuts
Fatima Sadal - Chef on Rhine
Sweet, tangy, crunchy and so colourful ! This salad has everything to brighten up your dining table!
- 500 g precooked beets see notes
- 1 grapefruit cut into segments
- 2 orange cut into segments
- 1-2 cup loosely packed rocket salad
- 1/2 cup toasted pine nuts
Vinaigrette
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp vinegar
- 1 Tbsp honey
- salt
- pepper
Combine all the ingredients for the vinaigrette in a small bowl.
Cut beets into thin slices. Toss with half of dressing in a large bowl.
Arrange washed and dried rocket salad leaves in a large serving platter. Add the beets layer.
Arrange grapefruit, oranges. Drizzle remaining dressing. Top with toasted pine nuts.
- The vacuumed precooked beets can be replaced with fresh beetroots. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Bake in preheated oven at 180 C for ca. 1 hr.