As summer sunshine gives way to the slight nip in today’s deep blue autumnal sky, this recipe for Sugar Snap, Grapefruit & Beet Salad offers a summery citrus tang and is delicious with any roast or grilled meat or fish.
On the diagonal, finely slice the sugar snap peas then place in a serving dish. Slice away the skin of the grapefruit then over a bowl, extract the flesh by slicing through each segment, leaving any membrane behind; reserve the juice. Add the grapefruit segments to the sliced peas. Grate the beet and scatter through the salad.
Sprinkle a couple of tablespoons of grapefruit juice along with the olive oil over the salad, season with a little salt and pepper and gently toss. Garnish with chopped parsley.