Raw beetroot is bursting with nutritional benefits, but it can be tricky to know what to do with it in recipes to bring out its best side. In this zingy salad, adapted from a traditional Middle Eastern recipe, it’s been given a citrusy makeover with a grapefruit dressing and some sharp lemon juice. Thanks to its quick preparation time and it’s refreshing flavours, you’ll want to make this salad time and time again.
Ingredients (serves 4)
Finely pared zest (in strips) and juice of 1 pink grapefruit
2tsp maple syrup
4 medium beetroots (about 150g each)
1⁄2 red onion, peeled and finely sliced
Juice of 1 lemon
100g radishes, sliced or cut into quarters
A small handful each of dill, basil, coriander and parsley leaves
1/4tsp ground sumac
Method
To make the dressing, put the grapefruit zest and juice and the maple syrup into a saucepan and bring to the boil over a medium heat. Lower the heat and simmer for 5–10 minutes, until it becomes a light, syrupy consistency. Pour into a bowl or jug and set the dressing aside to cool while you prepare the other ingredients.
Peel and very finely slice the beetroot (using a mandoline slicer if you have one).
Tip the sliced beetroot and red onion into a salad bowl and drizzle over the lemon juice. Set aside for 5 minutes so the lemon juice can soften the beetroot slightly and mellow the tang of the onion.
Combine the beetroot and onion with the radishes and herbs and sprinkle over the sumac. Drizzle over the dressing and serve.
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