georgiabarnes

RUBY GRAPEFRUIT, beetroot + BABY FENNEL

Simple and stunning. This recipe is all about colour and vibrancy. Bold flavours from quality ingredients are tied together beautifully with a zesty ruby grapefruit vinaigrette. I would serve this little beauty in the centre of the table alongside a rich protein such as salmon or lamb and some ancient grains. Delicious!

  • 200g heirloom beetroot, washed and peeled
  • 50ml grapeseed oil
  • 1 ruby grapefruit, segmented
  • 100g baby fennel, finely sliced, reserve fronds
  • 80g radish varieties,  finely sliced
  • 1 ruby grapefruit, juiced
  • 2 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • Salt flakes
  • Black pepper
  1. Preheat oven to 200oC.
  2. Place beetroot on an oven tray and drizzle with grapeseed oil. Season well. Place in oven and roast for 15-20 minutes, or until tender.
  3. Meanwhile, place grapefruit juice in a small saucepan over medium-high. Reduce by half and remove from heat. Whisk in vinegar and olive oil and season to taste. Set aside.
  4. Add grapefruit segements, fennel and radish to a large bowl. Add cooked beetroot. Dress generously with vinaigrette.
  5. Arrange on a platter. Garnish with reserved baby fennel fronds.

Serve and enjoy!