Pink grapefruit, radish, beetroot and chicory salad with pomegranates from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Jane on October 21, 2014

    I liked this but it was a bit too virtuous to eat on its own as a meal. It would be better with some roast chicken or salmon on the side. It was an interesting mix of flavors and textures - bitter, sour, sweet, crunchy, leafy - and didn't take long to put together. It also looked pretty with lots of red and pink from grapefruit, beets, radishes, red chicory and pomegranate seeds.

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