Grapefruit and Roasted Beetroot Winter Salad with Warm Blood Orange and Chilli Dressing

When it comes to nutrient density, the most deeply coloured fruits are a go-to. Beetroots are known for their alkalizing properties and antioxidative effects, paired with the beautiful ruby grapefruit and blood oranges, this salad packs a punch in terms of nutrients & vitamins. Citrus is shown to aid the absorption of iron and minerals from foods.




Prep Time

20 minutes

Cooking Time

40 minutes


  • 6 beetroots, peeled and quartered
  • 250ml (1 cup) quinoa
  • 2 Star-Ruby grapefruits, segmented
  • 200g spinach, washed and shredded
  • 2 wheels black pepper feta, crumbled (optional)
  • 45ml (3 Tbsp) mixed seeds, toasted

For the dressing:

  • Zest and juice about 250ml (1 cup) of 2 large blood oranges (or navel oranges)
  • 60ml (1/4 cup) olive oil
  • 1 large chilli, deseeded and chopped
  • 30ml (2 Tbsp) white wine vinegar
  • 5ml (1 tsp) Dijon mustard
  • 10ml (2 tsp) honey. (*exclude if Vegan, substitute with brown sugar)
  • Salt and pepper, to taste


  1. Pre-heat the oven to 180°C.
  2. Place the beetroot on a baking tray, season to taste and drizzle with a dash of olive oil.
  3. Roast for about 30-40 minutes until cooked. Set aside until needed.
  4. Cook the quinoa according to the packet instructions, drain and set aside until needed.
  5. In a serving bowl or platter; arrange the spinach, topped with the cooked quinoa, roasted beetroot, ruby grapefruit segments and optional black pepper feta.
  6. Sprinkle over the toasted mixed seeds.
  7. For the dressing:

    1. Add all ingredients to a small saucepan and bring to a simmer for 3-4 minutes.
    2. Remove from the heat and serve alongside your citrus salad