Beetroot Fennel & Orange Salad
In this vibrant and refreshing salad recipe, slices of tender cooked beetroot are layered with crisp fennel, juicy orange segments, and peppery radish. Tossed in a zesty dressing and topped with crunchy pumpkin seeds, this colorful plate is a feast for the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 1 medium fresh cooked beetroot (not pickled)
- 1/2 small fennel bulb
- 1 small orange
- 2 radish
- handful of fresh spinach leaves
- 1 tsp pumpkin seeds
- few sprigs fresh parsley
- 1 tbsp extra virgin olive oil
- 1 dsp red wine vinegar
- salt & pepper
Instructions
- Trim, peel & slice the beetroot
- Cut the peel from the orange & then slice crossways
- Trim & thinly slice the fennel
- Trim & slice the radish
- Whisk together oil & vinegar then season to taste
- Lightly toast the seeds in a dry frying pan
- Layer the spinach, beetroot, fennel, orange & radish slices on a plate.
- Drizzle over the dressing, scatter the parsley leaves & sprinkle with toasted seeds
Yield
Serves 1
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