- one red grapefruit
- 1/2 pomelo
- 2 chioggia beets
- 1 fennel grated into thin stripes
- 30 grams of beansprouts (I used radish beansprouts)
- 2 tbsp garlic olive oil
- 1 tbsp lemon olive oil
- Isot pepper
- Smoked salt
- fresh thyme leaves of 5 sprigs
- 1 tbsp dried thyme
- pinch of fleur de sel (or sea salt)
Start by peeling the skin of the chioggia beets and slice them in widges (or cubes, whatever you like). Mix the widges with the fleur de sel, the Isot pepper, the fresh thyme, the dried thyme and the garlic olive oil and spread them in a baking paper covered baking tray. Place them in a pre-heated oven at 180 ℃ for at least 45 minutes up to an hour until the beets are fork tender.
In the meantime grate the fennel using a mandolin slicer (if you have one, otherwise use the device you always use). Mix the fennel with the lemon oil and set aside.
Peel the grapefruit and discard all of the white skin as well, you only use the flesh. if you manage the get the parts out as a whole cut them in three, if not it’s ok to use the smaller bits of flesh. Cut the pomelo in half and peel one half, (keep the other half in the fridge for another use). Take the flash out of it’s white skin, just as the grapefruit. Mix all the citrus parts in a salad bowl, add some fleur de sel (not too much) and a pinch of Isot Pepper (or black pepper). You may even add some chili flakes if you want to add some heat.
When the beets are fork tender, add the fennel strips on top in the baking tray and replace in the oven but change to grilling mode. Grill for 5-10 minutes.
Mix the warm beetroots and fennel with the citrus parts in the salad bowl, add the beansprouts, adjust seasoning if necessary (maybe a drop of extra garlic olive oil) and serve.
Leftovers will keep at least 24 hour in the fridge and serving this salad cold is also an excellent idea!
preparation time: 45-60 minutes