This citrus, beetroot & baby kale salad offers a welcome twist to boring salads. The zesty tones of the blood orange and grapefruit segments perfectly complement the full flavours of the earthy beetroot and smooth Gorgonzola cheese in this tasty vegetarian dish.
Ingredients (serves 4)
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 in most large supermarkets. You can use classic beetroot if not)
1 ripe blood orange
1 ripe grapefruit
125g Gorgonzola cheese
100g walnuts
For the dressing
3tbsp olive oil
2tbsp red wine vinegar
1tbsp maple syrup
2tsp Dijon mustard
6 sage leaves, chopped
Pinch of salt
Method
Wash and pat dry the baby kale; place in a large salad bowl.
Peel and section the blood orange and grapefruit. Roughly chop the walnuts and beetroot.
Combine all ingredients with the kale, sprinkling the Gorgonzola intermittently.
Mix together all of the dressing ingredients and drizzle over the salad, tossing until well-coated.
