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
Gluten FreeNo Dairy AddedVegetarian
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.
