The zesty tones of the blood orange and grapefruit segments perfectly complement the full flavours of the earthy beetroot and smooth Gorgonzola cheese in this tasty vegetarian salad.
Citrus, Beetroot & Baby Kale Salad
Serves: 4
Preparation time: 15 minutes
Ingredients:
For the salad
- 140g baby kale, spinach, or spring green mix
- 200g pack of Juniperberry & Black Pepper infused beetroot from the ready-to-eat range
- 1 ripe blood orange
- 1 ripe grapefruit
- 125g Gorgonzola cheese
- 100g walnuts
For the dressing
- 3tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp maple syrup
- 2 tsp dijon mustard
- 6 sage leaves, chopped
- Pinch of salt
Method:
- Wash and pat dry the baby kale; place in a large salad bowl.
- Peel and section the blood orange and grapefruit. Roughly chop the walnuts and beetroot.
- Combine all ingredients with the kale, sprinkling the gorgonzola intermittently.
- Mix together all of the dressing ingredients and drizzle over the salad, tossing until well-coated.
Cook's Tip: Juniperberry & Black Pepper Beetroot can be purchased from Sainsbury's, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury's Taste the Difference), Sweetflame Beetroot (Sainsbury's Taste the Difference), Cumin & Pomegranate Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).
Recipe courtesy of www.lovebeetroot.co.uk
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