beetroot, avocado and pink grapefruit salad

The ingredients in this example may not seem an obvious grouping at first, but together they provide a fine example of culinary synergy: the whole being greater than the sum of the parts.

1 medium sized beetroot
1 avocado, sliced
1 pink grapefruit
100 g watercress

for the dressing

100 ml extra virgin olive oil
25 g cider vinegar
1 tsp Dijon mustard
1 tsp fresh rosemary leaves, very finely chopped

View the full recipe at The Circus Gardener’s Kitchen →