Beetroot, Grapefruit & Rocket Salad, with toasted Walnuts & a Citrus Dressing
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A ridiculusly simple summer salad, designed to be beneficial for the liver, and to detoxify the body from oestrogen
Recipe type: Salad
Serves: 3
  • 40g walnuts, toasted (in a drizzle of oil & pinch of salt)
  • 1 x red (or pink) grapefruit, supremed* (reserve juice for dressing)
  • 2 Tbs olive oil
  • ½ Tbs reserved grapefruit juice
  • ½ Tbs lemon juice
  • tsp honey
  • tsp Dijon mustard
  • salt & pepper
  • 250g vacuum packed beetroot, drained, and quartered
  • 75-100g rocket
  1. Toast the walnuts in a hot pan for a couple of minutes, this improves the flavour. Remove from the hot pan and cool.
  2. Prepare the grapefruit*, reserving some of the juice and set aside.
  3. Put the oil, grapefruit juice, lemon juice, honey, mustard and seasoning in a small jar. Screw on the lid and shake together to emulsify.
  4. Slice the beetroot into wedges.
  5. Toss the rocket with the grapefruit and the beetroot, drizzle over the dressing, and scatter the walnuts on top.
*Supreming is a technique of cutting and segmenting the grapefruit so it is separates from the bitter pith. For how to click here

You could also add avocado to this salad.
Perfect served with an oven baked piece of salmon or mackerel - upping those Omega 3's!
Recipe by Natural Kitchen Adventures at