Citrus, beetroot and baby kale salad

The zesty tones of the blood orange and grapefruit segments perfectly complement the full flavours of the earthy beetroot and smooth Gorgonzola cheese in this tasty vegetarian salad.

Prep 15 mins

4

Ingredients

For the salad
140g baby kale, spinach, or spring green mix
Sainsbury's Cocktail Beetroot, Taste the Difference 200g
1 ripe blood orange
1 ripe grapefruit
125g Gorgonzola cheese
100g walnuts
For the dressing
3tbsp olive oil
2 tbsp red wine vinegar
1 tbsp maple syrup
2 tsp dijon mustard
6 sage leaves, chopped
Pinch of salt

What to do:

  1. Wash and pat dry the baby kale; place in a large salad bowl.
  2. Peel and section the blood orange and grapefruit. Roughly chop the walnuts and beetroot.
  3. Combine all ingredients with the kale, sprinkling the gorgonzola intermittently.
  4. Mix together all of the dressing ingredients and drizzle over the salad, tossing until well-coated.

 

Cook’s Tip: Cocktail Beetroot can be purchased from Sainsbury’s, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Horseradish Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose),  Cumin & Pomegranate Beetroot (Waitrose).