AuthorKamilCategorySalad & Veg, Starters & Sides, Vegan, VegetarianSuper Special, Super Healthy and Super Tasty salad...which is also plant-based as an added bonus.
Carefully wash the fresh beetroots under cold running water and pat dry with paper towels. Cut away the leaves, making sure to leave at least 1 inch (2.5 centimetres) of the stalk.
Do not cut off the roots. As you work, take care not to break the skin if you do they will taste good but loose some flavour.
Place the beets in a large, roomy roasting pan and drizzle with the olive oil. Roll the beetroots in the oil to make sure they are well covered. Sprinkle with sea salt.
Bake in the preheated over for 40 to 45 minutes or until the beets are soft but not shrunken. Remove the pan from the oven and leave the beets to cool.
Once cooled, rub the skin away with paper towel it should peel easily. Cut off the root and stalks and slice into quarters.
Prepare the blood oranges, remove the peel and the pith from the oranges and cut Into thin rounds.
Thinly slice the bulb of fennel, radishes and red onion.
Wash and dry the oak leave lettuce.
Then assemble onto a large plate or platter, then drizzle on the orange balsamic dressing.
Ingredients
Directions
Carefully wash the fresh beetroots under cold running water and pat dry with paper towels. Cut away the leaves, making sure to leave at least 1 inch (2.5 centimetres) of the stalk.
Do not cut off the roots. As you work, take care not to break the skin if you do they will taste good but loose some flavour.
Place the beets in a large, roomy roasting pan and drizzle with the olive oil. Roll the beetroots in the oil to make sure they are well covered. Sprinkle with sea salt.
Bake in the preheated over for 40 to 45 minutes or until the beets are soft but not shrunken. Remove the pan from the oven and leave the beets to cool.
Once cooled, rub the skin away with paper towel it should peel easily. Cut off the root and stalks and slice into quarters.
Prepare the blood oranges, remove the peel and the pith from the oranges and cut Into thin rounds.
Thinly slice the bulb of fennel, radishes and red onion.
Wash and dry the oak leave lettuce.
Then assemble onto a large plate or platter, then drizzle on the orange balsamic dressing.