Soups are a popular choice as a festive Christmas menu starter, but we almost prefer a fresh salad for the occasion. You doubt that there is enough seasonal produce in winter? Well, then you've probably never tried the combination of citrus fruits with beetroot – it does sound daring at first, but it's surprisingly delicious! Grab some beetroot, oranges, grapefruits (or even blood oranges), and let's go! All you need to do is cutting ingredients, mixing the dressing, and toasting nuts for the topping. You could prepare the salad in advance, but we recommend not doing this a day ahead as the citrus fruits and beetroot could dry out a bit. You can add the dressing right away, but it's best to add the toasted nuts and fresh mint just before serving.

We already revised this recipe once: we started out using cooked beetroot and then asked ourselves why? Raw beetroot is edible, contains the most nutrients, and its crunchy consistency is a great contrast to the juicy citrus slices. However, it's said that toddlers and people with kidney problems should be careful with raw beetroot, so in these cases, opt for pre-cooked beetroot instead.

If you don't like almonds, use any other nuts as a crunchy topping. This salad also tastes great with pumpkin seeds and a drizzle of pumpkin seed oil.

Beetroot and Citric Salad

4 servings (as starter)
20 minutes

Ingredients

For the salad:

  • 1 raw beetroot
  • 2 oranges
  • 1 grapefruit
  • 10 g (0.33 oz) fresh mint
  • 4 tbsp almond slices

For the dressing:

  • 3 tbsp olive oil
  • 1 tbsp dark balsamic vinegar
  • 1 tbsp agave syrup
  • 0.5 tsp mustard
  • salt
  • pepper

Instructions

  1. Remove the peel of the oranges and grapefruit with a knife. You want as little of the "white stuff" of the peel, so remove it carefully. Wash the beetroot and only peel if it's still really dirty. Use a vegetable peeler to slice the beetroot thinly.
  2. Arrange orange, grapefruit, and beetroot slices on a large platter.
  3. For the dressing, mix olive oil, balsamic vinegar, agave syrup, and mustard. Season with salt and pepper to taste, then drizzle the dressing on top of the salad.
  4. Toast almond slices in a fat-free frying pan until golden brown. Sprinkle salad with toasted almond slices and fresh mint leaves.
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