Roasted Beetroot & Citrus Salad

🛒 Ingredients

• #Salad Base;
• 4–5 medium beetroots — scrubbed clean, tops trimmed
• 1 large pink grapefruit — peeled, segmented, pith removed
• 8–10 kumquats — thinly sliced, seeds removed
• 1 large ripe avocado — peeled, pitted, sliced
• 2 cups rocket (arugula).. 2 cups baby spinach.. ½ small red onion — very thinly sliced
• Optional: toasted almond flakes, vegan feta crumbles, or coconut flakes for topping
• #Citrus Vinaigrette;
• 3 tbsp extra-virgin olive oil
• 1½ tbsp fresh grapefruit juice (or lemon juice)
• 1 tsp grapefruit zest.. 1 tsp maple syrup
• 1 small clove garlic — minced very finely.. ½ tsp sea salt
• ¼ tsp black pepper.. Pinch of chilli flakes (optional)

👩‍🍳 Instructions

1. 1

   Roast the beetroot: Preheat oven to 190°C (375°F). Wrap each beetroot individually in foil. Bake 40–50 minutes until completely tender — a sharp knife should slide in easily with no resistance. Unwrap and let cool just enough to handle. Slip off skins, then cut into wedges or thick slices. Set aside to cool to warm room temperature.

2. 2

   Prep citrus: Peel grapefruit and carefully remove segments, discarding all bitter white pith. Slice kumquats thinly and pick out any seeds so they stay sweet.

3. 3

   Make the dressing: Whisk together olive oil, grapefruit juice, zest, maple syrup, garlic, salt, pepper, and chilli flakes until smooth and emulsified. Taste — balance sweetness and acidity to your liking.

4. 4

   Assemble the salad: Arrange rocket and spinach on a large platter. Scatter beetroot, grapefruit segments, kumquat slices, avocado, and red onion in a colourful, scattered pattern.

5. 5

   Dress & serve: Drizzle generously with the vinaigrette just before serving so greens stay crisp and avocado stays bright. Top with toasted nuts or vegan cheese if using. Serve at room temperature — best enjoyed fresh!