‘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.

Ingredients

• 2 golden beets, roasted and cut into bite-sized pieces
• 2 red beets, roasted and cut into bite-sized pieces
• 1 fennel bulb, trimmed, cored and thinly sliced
• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp finely chopped cilantro
• ½ tsp salt
• ½ tsp pepper
• 2 blood oranges, peeled, segmented and pith removed
• 2 tbsp chopped pistachios
• optional: crumbled feta or goat cheese

Method

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.