Beetroot, Hazelnut, Orange and Fennel Salad

Beetroot, Hazelnut, Orange and Fennel Salad

Words by
INGREDIENTSIngredients

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
METHODMethod
  1. Preheat the oven to 200 degrees celsius, fan bake.
  1. 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.
  1. While the beetroot is cooking, prepare your salad ingredients and the dressing.
  1. 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.
  1. 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.
SERVE WITH

Serve along side grilled meat or fish of choice! 

VARIATIONS
TIPS

Products from this story

No items found.

Additional reading