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Pink Grapefruit and Chinese Leaf Salad
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I defy anyone not to feel scintillatingly healthy and revived by this salad. The fresh and instant-impact taste of the ingredients works mini miracles. It looks drop-dead gorgeous, too. One small word of warning: grating raw beetroot is messy, though less messy than handling it cooked. Do not be tempted to toss the beetroot into the salad with the dressing - it will bleed left, right and centre. Be content with piling it on top.
Serves: 2 - 3
This dish is a treat for the senses and most wines are in danger of upsetting its natural balance. Try a soft but fresh white with a hint of fruitiness to match the grapefruit's acidity.
Typical values per serving:
This recipe was first published in January 2006.