Beetroot salad with grapefruit and Pecorino

Recipe by:

This quick salad combines crunchy earthiness of raw, thinly sliced beetroots, the juicy bitterness of grapefruit and salty Pecorino

Beetroot salad with grapefruit and Pecorino

SERVES

2

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

MINUTES

CUISINE

Italian

COURSE

Side

Method

  1. Cut the beets in halve and then slice thinly.

  2. Place the thin slices in a bowl along with the juice of one lemon and a good pinch of sea salt. Stir around so that everything is covered and leave in the fridge to marinate for around 20-30 minutes.

  3. Arrange the grapefruit segments between two serving plates along with the beetroot slices and rocket.

  4. Drizzle over a little good quality olive oil and some honey.

  5. Shave over the pecorino and serve.

Ingredients

  • 3-4 rainbow and golden beetroots, washed and peeled

  • juice of 1 lemon

  • sea salt

  • black pepper

  • 1 ruby grapefruit, peeled and segmented 

  • extra virgin olive oil

  • 2 tsp runny honey

  • 60g Pecorino, shaved

  • 80g rocket, washed

Method

  1. Cut the beets in halve and then slice thinly.

  2. Place the thin slices in a bowl along with the juice of one lemon and a good pinch of sea salt. Stir around so that everything is covered and leave in the fridge to marinate for around 20-30 minutes.

  3. Arrange the grapefruit segments between two serving plates along with the beetroot slices and rocket.

  4. Drizzle over a little good quality olive oil and some honey.

  5. Shave over the pecorino and serve.