‘Roasted Beet, Fennel and Citrus Salad

The bright flavours of the crimson-coloured oranges pair perfectly with the sweet, earthiness of the beets and crunch from the fennel.



Whisk oil, mustard, vinegar, cilantro, salt and pepper to make dressing.
Place roasted beets, orange segments and chopped fennel into a bowl.
Toss to coat with dressing. Serve topped with pistachios, cilantro leaves and flowers of fennel fronds.
Optional: for the cheese lovers, add crumbled feta or goat cheese.