I've been meaning to share this salad with you for a couple of weeks now. This is one that I pulled together from some fridge remains before I left to come away on my trip, inspired by a recipe from Maggie's Kitchen, by Maggie Beer. Maggie is one of my favourite chefs - I love her down to earth approach to using seasonal, fresh ingredients, putting them together in ways which are sometimes surprising, and presenting them in a simple, no-fuss way. This salad is a great example of that - the original recipe called for a combination of beetroot, blood oranges and pumpkin, together with witloof and watercress. I was really intrigued by this combination and had the recipe bookmarked for making when blood orange season comes around, and that I will do, but in the meantime I had some beetroot, pink grapefruit, pumpkin, rocket and goats cheese to use up and so this salad was born - thanks for the inspiration, Maggie. Maggie's original recipe called for boiling the beetroot, as opposed to roasting them as I've done, and she also serves the salad with a scattering of crispy sage leaves over the top, which I didn't have. You can find Maggie's original recipe here.
Salad of Roasted Beetroot, Pink Grapefruit and Pumpkin Recipe
Inspired by a recipe from Maggie's Kitchen, by Maggie Beer
Serves 2 as a light meal, or 4 as a side dish
Click here for a printable copy of this recipe
4 small beetroot, washed, dried & cut into quarters
pumpkin (approx 1/4 of a pumpkin), peeled & cut into wedges
flaky sea salt
freshly ground black pepper
1 large pink grapefruit
a couple of generous handfuls of rocket (arugula)
goat's cheese feta, about 150g, cut into cubes
1/4 cup extra virgin olive oil
2 tablespoons red-wine vinegar
1-1/2 teaspoons maple syrup
flaky sea salt & freshly ground black pepper
Preheat oven to 200 degrees C (400 degrees F). Place the beetroot quarters and pumpkin wedges into a roasting pan, drizzle with a little olive oil, and sprinkle over flaky sea salt and freshly ground black pepper. Toss everything to coat well, and put into the hot oven for about 20-25 minutes.
After this time, check the vegetables - the pumpkin should be cooked through and coloured, but still firm. The beetroot may, however, need a little more cooking. If so remove the pumpkin, set it aside, and return the beetroot to the oven until fork tender - maybe another 10-15 minutes. Once all the vegetables are cooked, put them into a large bowl.
Remove the skin and all the white pith from the pink grapefruit. Then, working over the bowl containing the vegetables and using a sharp knife, cut down in between the membranes to remove the segments of grapefruit flesh. Let each segment drop into the bowl as you work, and then once all segments have been removed, squeeze the remaining membrane over the bowl to extract any juice.
Add the rocket leaves to the bowl.
Make the dressing by combining all of the dressing ingredients in a small screw-top jar. Shake vigorously until everything is well combined, then taste and adjust any seasoning as necessary.
Pour enough dressing over the salad to just coat everything. Toss well to combine, and then put everything onto a large serving platter. Scatter the cubes of goat's cheese over the top and serve.
This is a great autumn salad, best served slightly warm or at room temperature. The earthiness of the roasted beetroot, combines well with the pumpkin, and the peppery rocket, citrusy tang of the grapefruit, and sharp saltiness of the feta compliment the vegetables well. The inclusion of the feta helps also I think to make this a complete meal.