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Fresh Beetroot Salad with Grapefruit, Avocado & Crunchy Walnut Granola

Most beetroot salads are a sad apology for a meal — limp leaves and a beet straight out the packet. Not here. This version is stacked with roasted earthy beets, sharp grapefruit, creamy avocado, tangy goats cheese and a golden walnut granola crunch. The honey-mustard dressing pulls it all together, making you feel like you’ve done something good for your body for the day!



Fresh Beetroot Salad with Grapefruit, Avocado & Crunchy Walnut Granola


Fresh Beetroot Salad with Grapefruit, Avocado & Crunchy Walnut Granola Recipe

Serves

4

Difficulty

Easy (but time rich if you roast from scratch)

Ingredients

Walnut Granola

  • 80g walnuts, roughly chopped

  • 50g rolled oats (gluten friendly if needed)

  • 30g mixed seeds (pumpkin, sunflower, sesame)

  • 1 tbsp honey

  • 1 tsp walnut oil (or olive oil)

  • Pinch of salt

Salad

  • 4 small/medium beetroots

  • Olive oil

  • 2 sprigs rosemary

  • 1 grapefruit, segmented

  • 2 heads gem lettuce

  • 1 avocado, thinly sliced

  • 100g spinach

  • 50g goats cheese

  • Salt

Honey Mustard Dressing

  • Juice of 1 large lemon

  • Equal amount of olive oil (match it in the jar)

  • ½ shallot, finely chopped

  • 1 tsp mustard

  • 1 heaped tsp honey

  • Salt & pepper to taste

Method

  1. Granola: Heat oven to 150°C. Mix walnuts, oats, seeds, salt. Warm honey with a splash of water, stir through with walnut oil. Spread on a tray, bake 20 mins till golden.

  2. Beets: Wrap each beet in foil with oil, rosemary, salt. Roast at 180°C for 1 hr 20 (or cheat with pre-cooked beets marinated in oil + rosemary for 20 mins). Cool, peel, slice.

  3. Dressing: Shake lemon juice, oil, shallot, mustard, honey, salt + pepper in a glass jar. Let it sit and do its thing.

  4. Assemble: Toss spinach, gem lettuce, grapefruit, avocado, goats cheese in just enough dressing to coat. Add beets (tossed in oil + salt first to stop some colour bleed). Sprinkle walnut granola on top.

Top Tips

  • Serve with seared steak + baby potatoes tossed in butter, truffle salt and spring onions for full restaurant vibes (without having to wear trousers).

  • Always make dressings in a glass jar easy to shake, no whisking faff, and you can eyeball equal lemon juice and oil like a pro.

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