Beetroot, walnut and grapefruit salad

Ingredients:

• 3 beetroots
• olive oil
• 100g walnuts
• 2 grapefruits
• 20 twists of black pepper
• arugula (rocket)

• 15g olive oil
• 10g Dijon mustard (about 1.5 teaspoons)
• 0.25 teaspoon salt
• 15g red wine vinegar

Methods:

• Preheat the oven to 200C.
• Chop the beatroots into bite-size cubes, coat them in olive oil. Bake until tender and starting to char on the corners, about 30min.
• Place the walnuts on a separate tray and toast them in the oven until they start to turn golden, about 10min.
• Meanwhile, remove segments from the grapefruits and break them up into bite size pieces.
• Make the dressing - place olive oil, mustard, salt and vinegar into a small glass jar. Close the lid and shake violently. If your grapefruits released a lot of juice during prep, you can use 15g of the juice instead of vinegar.
• Mix grapefruit segments with beetroot, walnuts, black pepper and the dressing.
• Cover the bottoms of the individual plates with arugula and top with the salad.

Inspired by: my travels in Georgia, where beetroots and walnuts were frequently on my plate.