Here’s a beauty of the beets recipe with so much vitamin C that you will be zinging all the way through winter!
Salad of baby beets with raspberry vinaigrette
- Total Time: 30 mins
- Yield: Serves 4
- Diet: Vegan
Ingredients
Units Scale
For the salad
2 bunches heirloom beets, peeled, steamed
1 pink grapefruit, peeled, segmented
1/4 cup assorted sprouts
2 tbs pesto
1/2 cup raspberries halved
1/2 cup fresh mint, chopped
Raspberry vinaigrette
1 orange, zest & juice
75 ml raspberry vinegar
150 ml extra virgin olive oil
Freshly ground black pepper
Plant-based pesto
1 cup basil leaves, washed, dried thoroughly
1/2 cup pine nuts
1 garlic clove, peeled minced
2 tablespoons macadamia oil
Salt
Freshly ground black pepper
Instructions
- Steam whole beetroot for 30 minutes. Allow to cool, remove stalks, peel and cit into quarters.
- Carefully peel grapefruit to expose the flesh of the fruit and cut into individual, pithless segments
- Carefully place grapefruit segments, steamed baby beets, assorted sprouts, raspberries and fresh mint. Scatter with pesto, season, drizzle dressing over and serve.
Raspberry vinaigrette
- Combine all ingredients, whisk to emulsify.
Plant-based pesto
- In a blender or food processor, combine basil, pine nuts and garlic.
- Pour in the oil slowly, pulse to combine.
- Season and store in an airtight container for up to 5 days, chilled.
- Prep Time: 45 mins
