This salad is packed with flavours. I like the combination of the earthy taste of the roasted white beetroots and zingy tones of grapefruit. This recipe was served at Nourish Gatherings.
4 medium white or Chioggia (candy-stripe) beetroots
2 tbsp olive oil
3 tbsp pine nuts
½ lemon, zest & juice of (2 tbsp lemon juice)
2 white grapefruits
190 g crème fraiche
2 tbsp fresh tarragon leaves
Flakey sea salt
1 Preheat oven to 200° C. Place each beetroot on a piece of aluminium foil, rub with olive oil and salt and close up the foil around the beetroots. Place the packages in the oven and roast until tender, 40-50 minutes. Unwrap beetroots and let cool.
2 Toast pine nuts in a pan on low heat, tossing them occasionally until they start to colour.
3 Peel beets and thinly slice into rounds. Toss beets with some olive oil and lemon juice in a medium bowl and season with salt.
4 Cut all peel and white pith from the grapefruits using a sharp, small knife. Slice them into thin rounds. Discard the pits.
5 Spoon some crème fraiche on each plate. Top with some slices of beetroot and grapefruit, tarragon, pine nuts, flakey sea salt and a bit of lemon zest.