Citrus, beetroot and baby kale salad

Citrus, beetroot and baby kale salad


  1. Wash and pat dry the baby kale; place in a large salad bowl.
  2. Peel and section the blood orange and grapefruit. Roughly chop the walnuts and beetroot.
  3. Combine all ingredients with the kale, sprinkling the gorgonzola intermittently.
  4. Mix together all of the dressing ingredients and drizzle over the salad, tossing until well-coated.

Recipe from

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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