Tahini 3 tbsp Root ginger 2.5cm piece, peeled and grated Garlic clove 1, finely chopped Verjuice 5 tbsp, or lime juice to taste Radishes 100g Beetroots 400g, peeled Pink grapefruit 1 Sesame seeds 1 tbsp (optional) Dill 2 tbsp, finely chopped, plus extra for sprinkling Sea salt and freshly ground black pepper

Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice, whisking quickly. Set aside. Using a mandolin or a knife, thinly slice the radishes, then the beetroots, keeping them separate until assembly. Arrange the slices on a large platter or in a shallow serving bowl. Zest the grapefruit using a zester, removing only the coloured part of the peel and leaving the bitter white pith. Put the zest to one side. Peel away and discard any remaining peel and pith and cut the grapefruit into thin slices. Arrange the slices over the beetroots and radishes. Sprinkle the zest over the salad and pour over the tahini dressing. If using, toast the sesame seeds in a heavy-based pan over a medium heat for 1 minute until golden and fragrant, shaking the pan often. Sprinkle the sesame seeds and dill over the salad and season to taste with pepper. Toss before serving and sprinkle with extra dill.

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Shaved beetroot, radish and grapefruit salad

Bethany Kehdy shares her recipe for shaved beetroot, radish and grapefruit salad

This beautiful shaved radish, beetroot and grapefruit salad recipe is bursting with flavour

Serves 4

You will need

Tahini 3 tbsp
Root ginger 2.5cm piece, peeled and grated
Garlic clove 1, finely chopped
Verjuice 5 tbsp, or lime juice to taste
Radishes 100g
Beetroots 400g, peeled
Pink grapefruit 1
Sesame seeds 1 tbsp (optional)
Dill 2 tbsp, finely chopped, plus extra for sprinkling
Sea salt and freshly ground black pepper

Method

Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice, whisking quickly. Set aside.
Using a mandolin or a knife, thinly slice the radishes, then the beetroots, keeping them separate until assembly. Arrange the slices on a large platter or in a shallow serving bowl.
Zest the grapefruit using a zester, removing only the coloured part of the peel and leaving the bitter white pith. Put the zest to one side. Peel away and discard any remaining peel and pith and cut the grapefruit into thin slices. Arrange the slices over the beetroots and radishes.
Sprinkle the zest over the salad and pour over the tahini dressing.
If using, toast the sesame seeds in a heavy-based pan over a medium heat for 1 minute until golden and fragrant, shaking the pan often. Sprinkle the sesame seeds and dill over the salad and season to taste with pepper. Toss before serving and sprinkle with extra dill.

You will need

Tahini 3 tbsp
Root ginger 2.5cm piece, peeled and grated
Garlic clove 1, finely chopped
Verjuice 5 tbsp, or lime juice to taste
Radishes 100g
Beetroots 400g, peeled
Pink grapefruit 1
Sesame seeds 1 tbsp (optional)
Dill 2 tbsp, finely chopped, plus extra for sprinkling
Sea salt and freshly ground black pepper

Method

Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice, whisking quickly. Set aside.
Using a mandolin or a knife, thinly slice the radishes, then the beetroots, keeping them separate until assembly. Arrange the slices on a large platter or in a shallow serving bowl.
Zest the grapefruit using a zester, removing only the coloured part of the peel and leaving the bitter white pith. Put the zest to one side. Peel away and discard any remaining peel and pith and cut the grapefruit into thin slices. Arrange the slices over the beetroots and radishes.
Sprinkle the zest over the salad and pour over the tahini dressing.
If using, toast the sesame seeds in a heavy-based pan over a medium heat for 1 minute until golden and fragrant, shaking the pan often. Sprinkle the sesame seeds and dill over the salad and season to taste with pepper. Toss before serving and sprinkle with extra dill.