Grapefruit and Roasted Beetroot Winter Salad with Warm Blood Orange and Chilli Dressing

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.




  • Vegan
  • Vegetarian
  • Salads
  • Citrus



Prep Time

20 minutes

Cooking Time

40 minutes


    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
    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


    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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