A technicolour make-ahead starter or side dish
2 red onions
4 tbsp olive oil
1 sprig of thyme
250g kalettes (or sprouts), washed
50g roasted hazelnuts
2 grapefruit, segmented reserving the juice
2 tbsp extra virgin olive oil
A large handful of mint leaves
Pre-heat the oven to 200C. Wash the beetroot well, wrap it in foil, and place in the oven for about 1 hour or until cooked through, so that a knife slides in and out easily (small beets may only take 30-40 mins).
Prepare the onions by peeling and cutting each into 8 segments, held together by the root. Roast the onions on a tray drizzled with half of the olive oil and seasoned with salt, pepper and a sprig of thyme for 30 mins.
Slice the kalettes in half, straight up the stem and sprinkle with salt and a splash of olive oil. Roast in the oven for 10 mins.
Chop the roasted beetroot into rough chunks and arrange with the onion, kalettes, hazelnuts and grapefruit segments.
Mix the reserved grapefruit juice with the extra virgin olive oil, salt and pepper and pour over the salad. Rip over the mint leaves and serve.
ALTERNATIVE To serve as a main course, cook 200g of quinoa, freekeh, spelt or barley as a bed for the vegetables. Top with crumbled goat’s cheese or fried halloumi.
Recipe: Jenny Chandler