Roasted Beetroot Salad with Grapefruit and Dill

Ingredients

• 500 g beetroot
• 4 tbsp olive oil
• 2 slices rye bread
• 40 g hazelnuts
• 2 pink grapefruits
• 1 small fennel bulb
• 1 small radicchio
• 100 g soft goat cheese
• 3 tbsp fresh dill
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tsp fine sea salt

Preparation

1. Heat the oven to 200°C. Scrub the beetroot, trim the ends and cut it into 2 cm wedges. 2. Toss the beetroot with 1 tbsp olive oil and ½ tsp salt on a baking tray. Roast for 35 to 40 minutes, turning once, until tender. 3. Cut the rye bread into small cubes. Add it to the tray for the final 8 minutes, then add the hazelnuts for the final 4 minutes. Let the beetroot cool for 10 minutes. 4. Cut the tops and bases from the grapefruits. Slice away the peel and pith, then cut out the segments over a bowl, squeezing the membranes to collect 2 tbsp juice. 5. Whisk the grapefruit juice, lemon juice, honey, Dijon mustard, remaining olive oil and ½ tsp salt in a small bowl. 6. Thinly slice the fennel and radicchio. Toss them with the dill and half the dressing, then arrange on a platter with the beetroot and grapefruit. 7. Scatter over the rye cubes, hazelnuts and goat cheese. Drizzle with the remaining dressing and serve the Roasted Beetroot Salad at room temperature.