Beetroot and grapefruit salad
This tasty side salad is full of flavour from beetroot, zesty grapefruit, toasted hazelnuts and a creamy dressing. It's a must-try dish!

Serves
6
Prep
15m
Cooking
15m
Ingredients
- 1 bunch beetroot, trimmed
- 4 radishes, thinly sliced
- 1 red onion, thinly sliced
- 1 Ruby Red grapefruit, peeled, sliced
- 2 cups watercress sprigs
- 1/3 cup (45g) hazelnuts, toasted, coarsely chopped
- Dill sprigs, to serve
Dressing
- 2 tsp horseradish cream
- 1 tsp Dijon mustard
- 1 tbs honey
- 2 tbs sherry vinegar
- 1/4 cup (60ml) olive oil
Method
STEP 1
Place the beetroot in a microwave-safe dish. Add ¼ cup (60ml) water and cover. Cook in the microwave for 10-12 mins or until tender. Set aside to cool slightly. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges.
STEP 2
Arrange the beetroot, radish, onion, grapefruit, watercress, hazelnut and dill on a serving platter.
STEP 3
To make the dressing, place the horseradish, mustard, honey, vinegar and oil in a screw-top jar and shake until well combined.
STEP 4
Drizzle the dressing over the salad and serve immediately.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.