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Roasted Beetroot, Orange and Fennel Salad

Nice warm salad for that chilly day
Prep Time20 minutes
Cook Time1 hour
Course: Salad
Cuisine: Mediterranean
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.