Beetroot salad with grapefruit and Pecorino
This quick salad combines crunchy earthiness of raw, thinly sliced beetroots, the juicy bitterness of grapefruit and salty Pecorino
SERVES
2
PEOPLE
PREP TIME
40
MINUTES
Ingredients
3-4 rainbow and golden beetroots, washed and peeled
juice of 1 lemon
sea salt
black pepper
1 ruby grapefruit, peeled and segmentedÂ
extra virgin olive oil
2 tsp runny honey
60g Pecorino, shaved
80g rocket, washed
Method
Cut the beets in halve and then slice thinly.
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.
Arrange the grapefruit segments between two serving plates along with the beetroot slices and rocket.
Drizzle over a little good quality olive oil and some honey.
Shave over the pecorino and serve.
