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roasted beet, fennel + citrus salad

The bright flavours of the crimson-coloured oranges pair perfectly with the sweet, earthiness of the beets and crunch from the fennel.

2 golden beets, roasted and cut into bite-sized pieces
2 red beets, roasted and cut into bite-sized pieces
1 fennel bulb, trimmed, cored and thinly sliced
4 tbsp.olive oil
1 tbsp. dijon mustard
1 tbsp. apple cider vinegar
1 tbsp. finely chopped cilantro
½ tsp salt
½ tsp pepper
2 blood oranges, peeled, segmented and pith removed
2 tbsp. chopped pistachios
optional: crumbled feta or goat cheese

Whisk oil, mustard, vinegar, cilantro, salt and pepper to make dressing.
Place roasted beets, orange segments and chopped fennel into a bowl.
Toss to coat with dressing. Serve topped with pistachios, cilantro leaves and flowers of fennel fronds.
Optional: for the cheese lovers, add crumbled feta or goat cheese.