When it comes to nutrient density, the most deeply coloured fruits are a go-to. Beetroots are known for their alkalizing properties and antioxidative effects, paired with the beautiful ruby grapefruit and blood oranges, this salad packs a punch in terms of nutrients & vitamins. Citrus is shown to aid the absorption of iron and minerals from foods.
Prep time 20 minutes
Cooking time 40 minutes
Serves 4
Ingredients
Directions
Ingredients
6 beetroots, peeled and quartered
250ml (1 cup) quinoa
2 Star-Ruby grapefruits, segmented
200g spinach, washed and shredded
2 wheels black pepper feta, crumbled (optional)
45ml (3 Tbsp) mixed seeds, toasted
For the dressing:
Zest and juice about 250ml (1 cup) of 2 large blood oranges (or navel oranges)
60ml (1/4 cup) olive oil
1 large chilli, deseeded and chopped
30ml (2 Tbsp) white wine vinegar
5ml (1 tsp) Dijon mustard
10ml (2 tsp) honey. (*exclude if Vegan, substitute with brown sugar)
Salt and pepper, to taste
Directions
Pre-heat the oven to 180°C.
Place the beetroot on a baking tray, season to taste and drizzle with a dash of olive oil.
Roast for about 30-40 minutes until cooked. Set aside until needed.
Cook the quinoa according to the packet instructions, drain and set aside until needed.
In a serving bowl or platter; arrange the spinach, topped with the cooked quinoa, roasted beetroot, ruby grapefruit segments and optional black pepper feta.
Sprinkle over the toasted mixed seeds.
For the dressing:
Add all ingredients to a small saucepan and bring to a simmer for 3-4 minutes.
Remove from the heat and serve alongside your citrus salad
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