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Fennel, Orange and Beet Salad

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Description
This winter salad will give you a splash of colour and flavours!
Ingredients
  • 4 <p><strong>Serves
  • 6</strong></p><p>2 Chioggia Beetroot</p><p>1 Fennel Bulb</p><p>1 lemon
  • juiced</p><p>1 orange</p><p>A handful of baby salad leaves</p><p>A small bunch of dill</p><p>Pumpkin Seeds
  • toasted</p><p>Pomegranate vinaigrette </p><p><strong>Tangy pomegranate vinaigrette</strong></p><p>Great for winter salads</p><p>6 tablespoons oil – try a combination of olive (see recipe below)
  • flax
  • hemp and avocado</p><p>2 tablespoons balsamic vinegar</p><p>1 clove of garlic
  • crushed</p><p>2 tablespoons pomegranate molasses</p><p>A pinch of sea salt</p><p><em>Mix well and store in a glass jar if not using all at once</em></p>
Instructions
  1. 1
    • Thinly slice fennel using a mandolin, add to a bowl and toss with lemon juice. Reserve any fronds for garnish.
    • 2
      Thinly slice the beetroot using a mandolin.
    • 3
      Segment the orange.
    • 4
      Plate up your individual salad: arrange the salad leaves on a plate and artfully scatter over the fennel, beetroot and orange segments.
    • 5
      Drizzle with pomegranate vinaigrette and scatter with dill and toasted pumpkin seeds.

    photo source: pixabay

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Read it online: https://madeinhackney.org/recipe/fennel-orange-and-beet-salad/