Citrus, beetroot & baby kale salad

This tasty vegetarian salad is an easy lunch that can be ready to go in just 15 minutes – the zesty blood orange and grapefruit complement the earthy beetroot and smooth Gorgonzola cheese.

Ready-to-eat beetroot means you don’t need to worry about any lengthy prep; try it with baby kale, or use your favourite spinach and spring green mix as your salad base.

Serves: 4      Prep time: 15 minutes

You’ll need

For the salad

  • 140g baby kale, spinach, or spring green mix
  • 200g pack of Juniperberry & Black Pepper infused beetroot from the ready-to-eat range
  • 1 ripe blood orange
  • 1 ripe grapefruit
  • 125g Gorgonzola cheese
  • 100g walnuts

For the dressing

  • 3tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp dijon mustard
  • 6 sage leaves, chopped
  • Pinch of salt


  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 courtesy of

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Rachel - Silversurfers Assistant Editor

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