Fennel, Orange and Beet Salad

Fennel, Orange and Beet Salad

This winter salad will give you a splash of colour and flavours!

Ingredients

Serves 4-6

2 Chioggia Beetroot

1 Fennel Bulb

1 lemon, juiced

1 orange

A handful of baby salad leaves

A small bunch of dill

Pumpkin Seeds, toasted

Pomegranate vinaigrette (see recipe below)

Tangy pomegranate vinaigrette

Great for winter salads

6 tablespoons oil – try a combination of olive, flax, hemp and avocado

2 tablespoons balsamic vinegar

1 clove of garlic, crushed

2 tablespoons pomegranate molasses

A pinch of sea salt

Mix well and store in a glass jar if not using all at once

Method

  • Thinly slice fennel using a mandolin, add to a bowl and toss with lemon juice.  Reserve any fronds for garnish.
  • Thinly slice the beetroot using a mandolin.
  • Segment the orange.
  • Plate up your individual salad: arrange the salad leaves on a plate and artfully scatter over the fennel, beetroot and orange segments.
  • Drizzle with pomegranate vinaigrette and scatter with dill and toasted pumpkin seeds. 

photo source: pixabay



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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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