Fennel, Beetroot & Goat Cheese Salad

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Beetroot: one of natures vegetable titans. Low fat, high in vitamins and minerals; loaded with antioxidants and delicious to boot! This salad has depth, texture, flavour and loads of sex appeal! The sweet earthy beetroot, sharp citrus twang of the oranges, soft salty feta and fragrant fennel, a beautiful Spring and Summer dish. Eat hot or cold.

Prep Time: 15 minutes

Cook time: 1 hour

Serves: 4

Ingredients

4 whole cooked baby beetroot
drizzle olive oil
salt and freshly ground black pepper
1 blood orange (if you have one)
1 navel orange
1 tbsp lemon juice
1 tbsp lime juice
½ small fennel bulb – sliced crossways, very thinly
2 spring onions, sliced thinly
100g feta cheese
2 tbsp extra virgin olive oil
¼ cup coriander
4 tbsp fennel tips

Instructions

Preheat oven to 200C.

Rinse the beetroot, drizzle with some olive oil, season and wrap in some foil.  Pop in the oven and cook for about an hour or until tender when pierced with a fork. Or you could use whole tinned beetroot.

Remove from the oven and set aside to cool.

Over a bowl, peel the oranges, removing all the white pith. Slice between the membranes of the blood orange to separate the segments into the bowl.  Squeeze any juice from the remaining membranes then discard.

Slice navel orange thinly into rounds. Pop the sliced oranges in a bowl with the segments, add the juices of both lemon and lime.

Quarter the cooled beets into wedges. Strain the citrus juices and keep.

Put the salad together: toss together the sliced fennel, onion and half the coriander and fennel tips, with a spoonful of the citrus juices and a drizzle of oil, toss lightly. Place a handful on your plate and decorate with beets and orange segments and slices.  Top with remaining salad ingredients, crumble over the feta, drizzle with another spoonful of the citrus juices and oil and garnish with remaining coriander and fennel tips.