Beet and Grapefruit Salad with Herbed Goat Cheese Crostini, a vegetarian option
Recipe credits: Anna Olson and Asian Food Channel
4-6 Servings | Preparation time: 15 minutes | Cook time: 45 minutes
INGREDIENTS
For Salad:
- 350g raw beets (about 3 large)
- 1 head Belgian endive
- 2 pink grapefruit
- 30ml extra virgin olive oil
- 15ml chopped fresh chives
- Salt & pepper
For Crostini:
- 100g fresh goat cheese
- 15ml chopped fresh mint
- 15ml chopped fresh chives
- Salt & pepper
- 8 thin slices of baguette, toasted until crisp
INSTRUCTIONS
1. To cook the beets, boil them whole in acidulated water (add a splash of white vinegar or lemon juice to the water) for about 45 minutes, until tender. Drain the beets, allow them to cool and then trim and peel them by rubbing the skins off with a paper towel. Cut the beets into wedges and chill until ready to assemble the salad.
2. To assemble the salad, coarsely chop the Belgian endive and scatter it onto a platter. Arrange the beet wedges overtop. For the grapefruit, remove the peel using a chef’s knife, including the membrane of the fruit. Switch to a paring knife and cut in between the membranes of each grapefruit segment. Arrange the fruit over the salad and squeeze any juices onto it. Drizzle with olive oil, sprinkle with chives and season lightly. Chill until ready to serve.
3. For the crostini, beat the goat cheese to soften it and beat in the mint and chives and season lightly. Immediately before serving, spread the goat cheese onto the baguette toasts and serve alongside the salad.
Read HERE to read more about Anna Olson.
