Use a mandoline for the vegetables in this salad if you have one. If not, you may want to slice the beets into matchsticks to get them thin enough to soak up the pickle.
Ingredients
- beetroots 6 medium (mixed colours if possible), peeled and very thinly sliced
- oranges 2, peeled and segmented
- red grapefruit 1, peeled and segmented
- cider vinegar 4 tbsp
- caster sugar 2 tbsp
- ready-cooked red quinoa 250g pouch
- olive oil for drizzling
- Little Gems 2, shredded
- brussels sprouts 100g, finely shredded
- cashew nuts 50g, roughly chopped
- mixed seeds 50g
- soy sauce 1 tbsp
- runny honey 2 tbsp
- dill a small bunch, leaves picked
- goat’s cheese 200g, thinly sliced
DRESSING
- orange 1, juiced
- grapefruit ½, juiced
- wholegrain mustard 1 tbsp
- runny honey 1 tbsp
- extra-virgin olive oil 100ml
Method
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Step 1
Put the beetroots, oranges and grapefruit segments into a large bowl, add the cider vinegar, sugar and some seasoning, and mix well.
-
Step 2
Break up the quinoa in another bowl, drizzle with a little oil and season. Add the Little Gems and brussels sprouts. Mix together all of the dressing ingredients and some seasoning in a small jug.
-
Step 3
Heat a small, non-stick frying pan over a medium heat and toast the nuts and seeds for 1 minute, then add the soy sauce, honey and a dash of oil, and bubble for a few more minutes until sticky. Put aside.
-
Step 4
To assemble, mix the pickled beets and fruits into the greens. Toss through the dressing and most of the dill. Tip onto a platter and top with the sticky nuts, goat’s cheese and remaining dill.
Nutritional Information
- Kcals 588
- Fat 37.7g
- Saturates 10.4g
- Carbs 41.9g
- Sugars 24.5g
- Fibre 7.1g
- Protein 16.7g
- Salt 1.4g
