Citrus, beetroot & baby kale salad

This tasty vegetarian salad is an easy lunch that can be ready to go in just 15 minutes – the zesty blood orange and grapefruit complement the earthy beetroot and smooth Gorgonzola cheese.

Ready-to-eat beetroot means you don’t need to worry about any lengthy prep; try it with baby kale, or use your favourite spinach and spring green mix as your salad base.

Serves: 4      Prep time: 15 minutes

You’ll need

For the salad

• 140g baby kale, spinach, or spring green mix
• 200g pack of Juniperberry & Black Pepper infused beetroot from the ready-to-eat range
• 1 ripe blood orange
• 1 ripe grapefruit
• 125g Gorgonzola cheese
• 100g walnuts

For the dressing

• 3tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp maple syrup
• 2 tsp dijon mustard
• 6 sage leaves, chopped
• Pinch of salt

Method

1. Wash and pat dry the baby kale; place in a large salad bowl.
2. Peel and section the blood orange and grapefruit. Roughly chop the walnuts and beetroot.
3. Combine all ingredients with the kale, sprinkling the gorgonzola intermittently.
4. Mix together all of the dressing ingredients and drizzle over the salad, tossing until well-coated.

Recipe courtesy of  www.lovebeetroot.co.uk

The following two tabs change content below.

• Bio
• Latest Posts

Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

Latest posts by Rachel - Silversurfers Assistant Editor (see all)

• Mushroom, spinach and egg bake - December 22, 2024
• Religious Christmas Carols Playlist - December 17, 2024
• Classic Christmas family films - December 16, 2024
• Find craft inspiration from the best Martha Stewart videos - December 2, 2024
• Tips for an eco-friendly Christmas - November 23, 2024