Sugar Snap, Grapefruit & Beet Salad

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.

Category:  Starters & Salads Vegetarian  - 


For 4 people


  • 100g Sugar snap peas
  • 1 grapefruit
  • 1/2 beet
  • 2 tbsp. olive oil
  • sea salr & freshly milled pepper
  • Chopped parsley, to garnish

Sugar Snap, Grapefruit & Beet Salad Directions

  1. 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.