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Roasted citrus combined with fresh juice, ginger, mint and yoghurt for an unforgettable salad
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 lime
- 1 small grapefruit
- 1 teaspoon black mustard seeds (or yellow for a sweeter, milder option)
- 1 pinch red pepper flakes
- ½ teaspoon dried coriander
- ¼ teaspoon turmeric
- ½ cup olive oil
- Salt and freshly ground pepper
- 900g beetroot, peeled and cut into 1/2-inch chunks
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- ¼ cup Greek yogurt
- 2 tablespoons chopped mint
- ¼ cup pistachios, toasted and chopped
How do I make it?
- Preheat the oven to 200°.
- Cut the lime and grapefruit in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves.
- In a medium bowl, whisk together 1 teaspoon each of grapefruit and lime juice with the mustard seeds, pepper flakes, coriander, turmeric, and 2 tablespoons olive oil. Add a pinch or two of salt and pepper, taste, and adjust.
- Throw in the beets, grapefruit half, and lime half and mix until everything is coated.
- Transfer the mixture to a rimmed baking sheet and roast until the beets are fork tender, about 30 minutes. Allow to cool.
- Make the dressing: Whisk together the reserved fresh grapefruit and lime juices, the juice from the roasted grapefruit and lime halves, the ginger and sugar, along with 2 tablespoons olive oil and a few pinches of salt and pepper.
- Transfer the beets to a serving bowl or plate, drizzle in a few tablespoons of dressing, and toss to combine.
- Plate, dollop each with some yogurt and sprinkle with mint and pistachios. Serve.
Recipe from Food52
ginger salad
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