We should give this salad a name, because that description is a bit unwieldy. I might ask Kat to do that the next time she invents a recipe.
It’s still spring, it’s still the hungry gap, so this week it’s another salad. And I’m betting subscribers have still got beetroot from last week’s box loitering in the fridge, so we’ve thrown some of that in, roasted. The challenge ingredient this week is the grapefruit and I have to say, I think Kat has nailed it with this recipe.
My grandmother used to share a grapefruit with my grandfather every morning. Plucked off their e-n-o-r-m-o-u-s tree in the backyard. They halved it, smothered it with sugar and honey, extracted it with a weird little serrated, curved knife and ate it as is. I was not a fan. But this… this more like it.
Some people find grapefruit quite strong. If that’s you, then dial down the amounts suggested in the recipe. We’ve used 2 grapefruits in this recipe, so small box subscribers will need to halve everything.
There will be leftover vinaigrette. Just keep it in the fridge and use it for your next salad.
Quinoa salad with beetroot, microgreens and grapefruit vinaigrettePrint This
- 1 1/2 to 2 cups quinoa (1 cup = 3 cups cooked), well rinsed and drained (removes any bitterness)
- 1 grapefruit, cut into small wedges, skin removed
- sprinkle of rapadura (brown) sugar
- 1/2 to 1 bag of mixed salad leaves, lightly chopped
- small bunch coriander, chopped
- 4 green onions, chopped
- 4 small whole beetroots, scrubbed
- 1/2 to 1 punnet microgreens
- 1 clove garlic, minced or grated
- 2/3 cup olive oil
- juice of 1 grapefruit
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- salt and pepper to season
Start with the beetroot (this can be done well ahead, if preferred)
- Preheat oven to about 170deg.
- Don’t top and tail them, just trim the leaves and stems leaving a stubby bit and pull all the hairy bits off the bottom.
- Rub with olive oil.
- Place upside down (using the stubby bit like a plinth) on a baking tray.
- Cook for about an hour, but this will depend on the size of the beetroot. These were fairly small.
- When cooked to soft but still firm, let cool, then remove skins, top and tail, and slice into strips.
While the beetroot is in the oven, cook the quinoa:
- Put the rinsed and drained quinoa into a saucepan with twice the quantity of water.
- Over medium heat, bring to a boil, then with the saucepan lid off, reduce to a gentle simmer.
- Once the water has been absorbed by the quinoa (keep an eye on it), remove the pan from the stove, cover and let it steam for 5 minutes. Remove the lid and let it cool.
While the beetroot and quinoa are cooking, make the vinaigrette:
- Combine the garlic, olive oil, grapefruit juice, mustard, vinegar and honey in a jar and shake well. The trick is to find the right balance between the grapefruit and the vinegar, so try adding them incrementally to suit your taste.
- Season to taste with salt and pepper.
When you’ve done that, grill the grapefruit:
- Heat a griddle or frying pan to a medium heat and add a small amount of olive oil. Don’t let the oil smoke. If it smokes, it’s too hot. Turn it down, wipe the pan and start again.
- Grill the grapefruit wedges until they’re soft, but not shrivelling.
- Take them off the heat and sprinkle with the sugar, then let them cool.
Put it all together:
- In a large bowl, combine the cooked quinoa, grilled grapefruit, mixed salad leaves, coriander and green onions. Before adding the beetroot, pour over some vinaigrette and gently toss. Start with a small amount and keep adding as you toss until you get it to your taste.
- Then add the beetroot, to avoid turning everything pink.
- Liberally sprinkle with microgreens, gently toss again and serve