This spring salad is beautifully bright and colourful – nature’s way of telling you there are lots of nutrients inside!
Ingredients
Salad
- 3 medium beetroot (cut into wedges)
- 125g rocket
- 2 radishes (finely sliced)
- 1 small fennel bulb (finely sliced)
- 1 orange (peeled and sliced into rounds)
- 1 avocado (sliced)
- ¼ cup mint (finely chopped)
- ¼ cup hazelnuts (roasted and roughly chopped)
- 75g feta (optional)
- Olive oil
- Salt and pepper
Dressing
- ¼ red onion, finely diced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp maple syrup
- Pinch of salt and pepper
Method
- Preheat the oven to 200 degrees celsius, fan bake.
- Place the beetroot onto a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 35 minutes or until tender.
- While the beetroot is cooking, prepare your salad ingredients and the dressing.
- To make the dressing add all the ingredients to a bowl or jar and mix well to combine; allow the dressing to sit for 10 minutes, allowing the onions to turn a vibrant pink.
- Time to assemble the salad. Grab a large plate or platter, add half the rocket, followed by half the roasted beetroot, fennel, radish and orange, then drizzle over half the dressing; repeat with all the ingredients except the dressing. Top with sliced avocado, mint, hazelnuts and optional feta, then pour over the remaining dressing.
