Roasted Beetroot, Orange and Fennel Salad
Nice warm salad for that chilly day
Servings: 4 people
Equipment
- Baking tray, tinfoil
Ingredients
- 5 large Beetroot
- 15 grams Sugar - Raw
- 5 grams Sea Salt
- 30 grams Fresh Rosemary chopped
- 45 ml Cold Pressed Olive Oil
- 1 only Fennel bulbs
- 3 Oranges - Blood peeled and segmented
- 150 grams Hazelnuts
- Vinaigrette - Dill see under dressings
Instructions
- Preheat the oven to 180 °C.
- Wash and trim the beetroots at root and stem ends, leaving 1 cm of the stem and root. Do not peel.
- in a small bowl, combine the raw sugar, salt, rosemary and olive oil until well-blender.
- Now add the beetroot and ensure they are covered well with the mixture.
- Wrap each beetroot in foil and place them on the baking tray.
- Roast for approximately 1 hour until tender.
- Peel the skin off the beetroot using your fingers, then cut into thick slices.
- Lightly toast the hazelnuts, then break into pieces.
- Trim the top andbottom of the fennel, then cut in half. Remove the hard core from each half, making a V cut at the centre. Slice finely lenghtwise.
- Place the beetroot pieces on the serving bowl and add the fennel and oranges
- Drizzle over the dill vinaigrette and top off with the hazelnuts.
