- Wash and pat dry the baby kale; place in a large salad bowl.
- Peel and section the blood orange and grapefruit. Roughly chop the walnuts and beetroot.
- Combine all ingredients with the kale, sprinkling the gorgonzola intermittently.
- Mix together all of the dressing ingredients and drizzle over the salad, tossing until well-coated.
Recipe from www.lovebeetroot.co.uk
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The zesty tones of the blood orange and grapefruit segments perfectly complement the full flavours of the earthy beetroot and smooth Gorgonzola cheese in this tasty vegetarian salad
140g (5oz) baby kale, spinach, or spring green mix 200g (7oz) pack of Juniperberry & Black Pepper infused beetroot 1 ripe blood orange 1 ripe grapefruit 125g (4 1/2 oz) Gorgonzola cheese 100g (4oz) walnuts For the dressing: 3 tbsp olive oil 2 tbsp red wine vinegar 1 tbsp maple syrup 2 tsp dijon mustard 6 sage leaves, chopped Pinch of salt
Time: 15 mins Serves: 4 Nutrition: n/a