Meet the salad that loves your liver back! Our hearty Liver Reset Salad is the perfect dish to farewell the festive season fatigue. With a rainbow serving of vegetables, this colourful, antioxidant-rich salad just can't be beet! Finished with creamy ricotta and a zesty Veggie Broth dressing, in which you’ll be able to taste the health benefits in every bite.
2 large beets, chopped (if you can find golden ones then do 1 of each for some more colour)
2 tbsp extra virgin olive oil
2 tbsp pistachios
1 grapefruit (half chopped into wedges, half saved for juice)
1 orange, (half cut into wedges, half saved for juice)
1 tsp freshly squeezed lemon juice
1 shallot, finely diced
2 tsp fresh chopped parsley
1 tsp (15ml) honey
1 cup (200g) fresh ricotta
Method
Preheat oven to 375°C
Place the beets into a lined baking tray, coat with olive oil and roast for about 45 minutes (until tender), then allow to cool.
Bash up the pistachios with a pestle and mortar
In a small bowl, mix together the grapefruit juice, lemon juice, shallot, parsley, honey, pistachios and vegetable broth, then add 2 tbsp of extra virgin olive oil and whisk some more.
Gently toss the grapefruit, orange and beets together with the dressing
Spread half the ricotta onto a serving platter and place the salad on top.
Arrange remaining ricotta on top of the and serve with some fresh parsley.
Preheat oven to 190°C
Place the beets into a lined baking tray, coat with olive oil and roast for about 45 minutes (until tender), then allow to cool.
Bash up the pistachios with a pestle and mortar
In a small bowl, mix together the grapefruit juice, lemon juice, shallot, parsley, honey, pistachios and vegetable broth, then add 2 tbsp of extra virgin olive oil and whisk some more.
Gently toss the grapefruit, orange and beets together with the dressing
Spread half the ricotta onto a serving platter and place the salad on top.
Arrange remaining ricotta on top of the and serve with some fresh parsley.
Liver Reset Salad
With Vegetable Broth
Easy peasy
1
1 hour 45 mins
Meet the salad that loves your liver back! Our hearty Liver Reset Salad is the perfect dish to farewell the festive season fatigue. With a rainbow serving of vegetables, this colourful, antioxidant-rich salad just can't be beet! Finished with creamy ricotta and a zesty Veggie Broth dressing, in which you’ll be able to taste the health benefits in every bite.
2 large beets, chopped (if you can find golden ones then do 1 of each for some more colour)
2 tbsp extra virgin olive oil
2 tbsp pistachios
1 grapefruit (half chopped into wedges, half saved for juice)
1 orange, (half cut into wedges, half saved for juice)
1 tsp freshly squeezed lemon juice
1 shallot, finely diced
2 tsp fresh chopped parsley
1 tsp (15ml) honey
1 cup (200g) fresh ricotta
Method
Preheat oven to 375°C
Place the beets into a lined baking tray, coat with olive oil and roast for about 45 minutes (until tender), then allow to cool.
Bash up the pistachios with a pestle and mortar
In a small bowl, mix together the grapefruit juice, lemon juice, shallot, parsley, honey, pistachios and vegetable broth, then add 2 tbsp of extra virgin olive oil and whisk some more.
Gently toss the grapefruit, orange and beets together with the dressing
Spread half the ricotta onto a serving platter and place the salad on top.
Arrange remaining ricotta on top of the and serve with some fresh parsley.
Preheat oven to 190°C
Place the beets into a lined baking tray, coat with olive oil and roast for about 45 minutes (until tender), then allow to cool.
Bash up the pistachios with a pestle and mortar
In a small bowl, mix together the grapefruit juice, lemon juice, shallot, parsley, honey, pistachios and vegetable broth, then add 2 tbsp of extra virgin olive oil and whisk some more.
Gently toss the grapefruit, orange and beets together with the dressing
Spread half the ricotta onto a serving platter and place the salad on top.
Arrange remaining ricotta on top of the and serve with some fresh parsley.
