Recipes

Organic orange, blood orange, beetroot and fennel salad

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Serves 4 - 6
None
Ingredients
  • 2 medium red or white beetroots, tops trimmed
  • 3 blood oranges
  • 1 regular orange
  • 1/2 a freshly squeezed lemon
  • 1 tablespoon lime juice
  • 1/2 small fennel bulb thinly sliced crosswise
  • 1/4 red onion very thinly sliced (about 1/3 cup)
  • Good quality extra virgin olive, pumpkin seed, or walnut oil (for drizzling)
  • Coarse sea salt, such as Maldon sea salt
  • Freshly ground black pepper, such as Parameswaran’s® Special Wynad Pepper
  • 1/4 cup of fresh mint or Lovage leaves
  • 1 Gala apple

We tried this recipe (adapted from Epicurious) last weekend with great success. All the wonderful citrus flavours combined with the earthiness of the beetroot made it a perfect light and fulfilling lunch. All the ingredients are available Shipley Health Store this week.

 

Method

  • Preheat oven to 200°C. Wash beetroot and leave some water on their skins. Place in an oven proof dish, cover with tin foil and roast until beetroot are tender when pierced with a knife (about an hour). Leave to cool before pealing.
  • Meanwhile, using a sharp knife, cut all peel and white pith from all oranges then discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and regular orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
  • Cut beetroots into small squares. Strain citrus juices and reserve. Layer beetroot and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Peel and cut an apple into small pieces then add to the salad. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavours to meld.
  • Garnish salad with mint or Lovage leaves.

Let us know how you get on!