Serve as a salad, a first course, or as an accompaniment to a grilled super-healthy oil-rich fish such as ocean trout or mackerel.
10 cooked baby beetroots or 4 medium beetroots
8 slices pancetta
2 red radicchio
1 pink grapefruit
2 tbsp extra virgin olive oil
1 tbsp red-wine vinegar
Sea salt and pepper
1/2 tsp pink peppercorns
Handful of mache (lamb's lettuce)
Cut the beetroot in half or quarters. Grill or bake the pancetta until crisp. Remove leaves from radicchio, wash well, and tear into bite-sized pieces. Cut skin and pith away from grapefruit and discard. Cut flesh into small segments, saving the juices.
In a bowl, whisk the olive oil, vinegar, sea salt, pepper and pink peppercorns together, and whisk in a little of the grapefruit juice to taste. Toss the radicchio and mache in the dressing and arrange on serving plates. Toss beets and grapefruit in any remaining dressing and tuck in around the radicchio. Crumble the pancetta and scatter on top.
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