Ingredients
- 400 g green beans
- 2 heads of white or red endive
- 3 cooked beetroots
- 2 grapefruits
- 50 g pecan nuts
Dressing ingredients
- 3 tbsp extra virgin olive oil
- 1 tsp liquid honey or agave syrup
- 1 tbsp of coarse mustard
- 1 tbsp red wine vinegar
Author of this recipe
Bitter yet refreshing at the same time, this salad is made with grapefruit, green beans, beetroot and endive, and the pecan nuts add a nice crunch. You can also roast the beetroot briefly for an even more intense flavour. If you’re not a fan of bitter grapefruit, you can substitute it for an orange instead.
Preparation
Bring a pan of water to the boil. Slice the green beans diagonally (into diamond shapes) of approx. 3 cm in length. When the water is boiling, add the beans. Add salt to taste and boil them for approx. 7 min. until just cooked. Rinse them under the cold tap to cool, then place them into a shallow dish.
Pre-heat a frying pan and toast the pecan nuts without adding oil or butter for approx. 3 min. until crispy. Allow to cool on a plate and then roughly chop them. Remove the bottom of the endive, loosen the leaves and remove the hard centre. Cut the leaves in half lengthways. Cut the beetroots into wedges. Mix the endive and the beetroot wedges in with the green beans.
Peel the grapefruits thickly so that you also take off the white pith and the membrane. Remove the segments of flesh from in between the membrane, holding the fruit above a bowl to catch the juice. Add the olive oil, honey, mustard and vinegar to the grapefruit juice and mix together to make a dressing. Season to taste with salt and pepper. Add the grapefruit to the salad, drizzle over the dressing and sprinkle on the pecan nuts.
Tips from the author
Tip For a main course, serve the salad with grilled chicken thigh fillet or a white, line-caught tuna steak.