This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
4
servingsEasy, refreshing, delicious – perfect salad for a warm sunny day…
Ingredients
3 tbsp tahini
1″ root ginger, peeled and grated
1 garlic clove, finely chopped
5 tbsp verjuice, or lime juice to taste
100g/31/2oz radishes
400g/14oz beetroots, peeled, raw
1 pink grapefruit
1 tbsp sesame seeds (optional)
2 tbsp finely chopped dill leaves, plus extra for sprinkling
sea salt and freshly ground black pepper
Directions
- Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice (or lime juice), whisking quickly as you pour. Set aside. You can prepare this dressing a day ahead to allow the flavours to develop, if you like
- Using a mandolin on the thinnest setting, slice the radishes, then the beetroots, keeping them separate until assembly. Alternatively, you can use a vegetable peeler or a knife to make thin slices. Arrange the slices on a large platter or in a shallow serving bowl
- Zest the grapefruit using a zester, removing only the coloured part of the peel and leaving the bitter white pith. If you don’t have a zester, use a vegetable peeler to peel, then finely chop the rind. Put the zest to one side. Peel away and discard any remaining peel and pith and cut the grapefruit into thin slices. Arrange the slices over the beetroots and radishes
- Sprinkle the zest over the salad and pour over the tahini dressing
- If using, toast the sesame seeds in a heavy-based pan over a medium heat for 1 minute until golden and fragrant, shaking the pan often. Sprinkle the sesame seeds and fresh dill over the top of the salad and season to taste with pepper. Toss before serving and sprinkle with extra dill.
If you’d like another seasonal beetroot option, try Goat’s Cheese and Beetroot Filo Parcels – a smart veggie main course