Pink Grapefruit, Beet & Fennel Salad
Deep pinks and purples cover farmers' market stands in spring and summer. Of particular beauty are the beets, with their deep hues and hearty, earthy tomes.
What better way to make use of these beautiful colours and flavours than by throwing them together in a simple salad. The tastes in these flavours balance each other perfectly - the sweetness of the beets offsets the tartness of the pink grapefruit, while the fennel leaves a brilliant fresh zest and crunch. If you're not vegan, feel free to add some goat chèvre for some extra punch.
1 - 2 medium sized beets (use different coloured beets if you can), tops chopped and washed
1/2 head of fennel, sliced finely
1 scallion, chopped
1 pink grapefruit, rind removed and sliced into pieces
1/3 cup of unsalted pistachios
Extra virgin olive oil
Sea salt and cracked pepper
Preheat oven to 400 F and line a baking tray with parchment paper.
Scrub and wash the beets. Using a fork, pierce a few small holes in each beet. Keeping the skins on, place the beets in the oven and roast for around 20 minutes.
While the beets are roasting, combine all other ingredients except for the pistachios in a salad bowl. Toss in a little olive oil to combine.
When the beets are ready, allow to cool before peeling and discarding skins, and slicing into a mixture of thin rings, and quarters.
Place previously tossed ingredients on to a plate. Place the beets on top and scatter with pistachio nuts. Complete with a liberal drizzle of olive oil and season with salt and pepper.