Shaved beetroot, radish and grapefruit salad

Bethany Kehdy shares her recipe for shaved beetroot, radish and grapefruit salad
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Bethany Kehdy's shaved beetroot, radish and grapefruit salad recipe (photography by Sarka Babicka)

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

Serves    4

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FOOD Magazine issue 187
  • You will need
  • Method
  • 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
  1. Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice, whisking quickly. Set aside.

  2. 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.

  3. 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.

  4. Sprinkle the zest over the salad and pour over the tahini dressing.

  5. 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

  1. Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice, whisking quickly. Set aside.

  2. 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.

  3. 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.

  4. Sprinkle the zest over the salad and pour over the tahini dressing.

  5. 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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Indy Coffee Box

'I really enjoy the earthiness and crispness of raw beetroot in this shaved beetroot, radish and grapefruit salad recipe'

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Supported by
FOOD Magazine issue 187

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FOOD Magazine issue 187
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