Blood Orange, Fennel and Beetroot Salad
by Kamil Shah | 27 Mar 2023 |
Super Special, Super Healthy and Super Tasty salad...which is also plant-based as an added bonus.
Created for us by
The Original Melanie
2 Blood Oranges
1 Bulb of fennel
2 Uncooked beetroot
3 tbsp Extra virgin olive oil
½ Red onion
1 Packed of mixed radish
1 Handful of oak leaf lettuce
Baby watercress
Sea salt
Orange balsamic dressing
1Carefully 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.
2Do 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.
3Place 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.
4Bake 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.
5Once cooled, rub the skin away with paper towel it should peel easily. Cut off the root and stalks and slice into quarters.
6Prepare the blood oranges, remove the peel and the pith from the oranges and cut Into thin rounds.
7Thinly slice the bulb of fennel, radishes and red onion.
8Wash and dry the oak leave lettuce.
9Then assemble onto a large plate or platter, then drizzle on the orange balsamic dressing.
Ingredients
2 Blood Oranges
1 Bulb of fennel
2 Uncooked beetroot
3 tbsp Extra virgin olive oil
½ Red onion
1 Packed of mixed radish
1 Handful of oak leaf lettuce
Baby watercress
Sea salt
Orange balsamic dressing
Directions
1Carefully 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.
2Do 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.
3Place 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.
4Bake 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.
5Once cooled, rub the skin away with paper towel it should peel easily. Cut off the root and stalks and slice into quarters.
6Prepare the blood oranges, remove the peel and the pith from the oranges and cut Into thin rounds.
7Thinly slice the bulb of fennel, radishes and red onion.
8Wash and dry the oak leave lettuce.
9Then assemble onto a large plate or platter, then drizzle on the orange balsamic dressing.
Blood Orange, Fennel and Beetroot Salad
AuthorKamilCategorySalad & Veg, Starters & Sides, Vegan, Vegetarian