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Ingredients
- Serves 6 people
salad:
350 g raw beets (about 3 large beets)
1 head belgian endive
2 pink grapefruit
2 tbsp extra virgin olive oil
1 tbsp chopped fresh chives
salt & pepper
crostini:
100 g fresh goat cheese
1 tbsp chopped fresh mint
1 tbsp chopped fresh chives
salt & pepper
8 thin slices of baguette (toasted until crisp)
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Instructions
-
Cook beets
- To cook the beets, boil them whole in acidulated water (add a splash ofwhite vinegar or lemon juice to the water) for about 45 minutes, until tender.
- Drain the beets, allow them to cool and then trim and peel them by rubbing the skins off with a paper towel. Cut the beets into wedges and chill until ready to assemble the salad.
-
Assemble salad
- To assemble the salad, coarsely chop the Belgian endive and scatter it onto a platter. Arrange the beet wedges overtop. For the grapefruit,remove the peel using a chef’s knife, including the membrane of the fruit.
- Switch to a paring knife and cut in between the membranes of each grapefruit segment. Arrange the fruit over the salad and squeeze any juices onto it. Drizzle with olive oil, sprinkle with chives and season lightly. Chill until ready to serve.
-
Prepare crostini
- For the crostini, beat the goat cheese to soften it and beat in the mint and chives and season lightly.
Garnish and Serve!
Immediately before serving, spread the goat cheese onto the baguette toasts and serve alongside the salad.
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Ingredients
- Serves 6 people
-
salad:
350 g raw beets (about 3 large beets)
-
1 head belgian endive
-
2 pink grapefruit
-
2 tbsp extra virgin olive oil
-
1 tbsp chopped fresh chives
-
salt & pepper
-
crostini:
100 g fresh goat cheese
-
1 tbsp chopped fresh mint
-
1 tbsp chopped fresh chives
-
salt & pepper
-
8 thin slices of baguette (toasted until crisp)
Nutrition
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