Salad of baby beets with raspberry vinaigrette


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
Freshly ground black pepper



  1. Steam whole beetroot for 30 minutes. Allow to cool, remove stalks, peel and cit into quarters.
  2. Carefully peel grapefruit to expose the flesh of the fruit and cut into individual, pithless segments
  3. Carefully place grapefruit segments, steamed baby beets, assorted sprouts, raspberries and fresh mint. Scatter with pesto, season, drizzle dressing over and serve.

Raspberry vinaigrette

  1. Combine all ingredients, whisk to emulsify.

Plant-based pesto

  1. In a blender or food processor, combine basil, pine nuts and garlic.
  2. Pour in the oil slowly, pulse to combine.
  3. Season and store in an airtight container for up to 5 days, chilled.

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