Beetroot and Grapefruit Salad

    30 minutes

    An odd combination of ingredients that makes magic in your mouth! Beetroot, avocado and grapefruit, served with toasted pita.


    South Australia, Australia
    6 people made this

    Serves: 4 

    • 12 small beetroot
    • extra virgin olive oil
    • salt and freshly cracked pepper to taste
    • 2 pink grapefruit
    • 2 avocados
    • 1 small pita
    • mint, to garnish

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Wash the beetroot and simmer until tender when pierced with a skewer. Drain.
    2. Peel and quarter the beetroot. Place in a bowl with a drizzle of olive oil, a grinding of ppper and salt to taste.
    3. Peel and segment the grapefruit and put the segments in a separate bowl. Peel the avocados and cut them into chunks and toss with the grapefruit.
    4. Separate the pita pocket into two halves. Cut each half into pieces. Heat 1cm olive oil in a frypan and fry the pita shreds until crisp. Drain on paper towels.
    5. When ready to serve, mix the contents of the two bowls together and pile on a platter. Sprinkle the pita crisps over. Eat at once!

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    Reviews in English (1)


    This recipe has the 3 things I love. Beetroot, grapefruit and avocados. Soon as I read this recipe I had to make it. Didn't have any pita bread but did have some corn chips. Turned out great and went well with last nights leftover roast lamb. Will make this again and again. Yum  -  28 Aug 2013