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Ingredients

Salad

  • 12 baby beetroots, parboiled

  • 3 Tbsp (45ml) balsamic vinegar

  • Glug olive oil

  • Salt and milled pepper

  • 2 oranges, peeled

  • 1 pink grapefruit, peeled

  • 2 mandarins, peeled and sliced

  • 1 red onion, sliced into crescents

  • 1 log (100g) goat’s cheese

  • Handful rocket

  • Handful mint

Dressing

  • 3 Tbsp (45ml) balsamic vinegar

  • ¼ cup (60ml) olive oil

  • 1 garlic clove, crushed

  • Juice and zest of 1 orange

  • Salt and milled pepper

Method

  1. Preheat oven to 200°C.

  2. Toss beetroot, balsamic vinegar, olive oil and seasoning together on a roasting tray.

  3. Roast for 30 minutes or until caramelised. Cool.

  4. Segment oranges and grapefruit over a bowl to catch the juices.

  5. Toss citrus, including sliced mandarin, and red onion together.

  6. Arrange beetroot, citrus mixture and leaves on a platter.

  7. Whisk dressing ingredients together and drizzle over salad.

  8. Dot with goat’s cheese and serve.

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