Roasted Beetroot, Fennel & Orange Salad

Serves 4
Total Time
1 Hour 10 Minutes
4 beetroots, peeled and cut into wedges
3 large oranges
2 tbsp olive oil
2 fennel bulbs, cut into wedges
30g toasted hazelnuts
Small handful of dill
Sea salt flakes and black pepper
For the Maple & Orange dressing
1 tbsp Dijon mustard
1 tbsp cider vinegar
2 tbsp hazelnut oil
½ tbsp maple syrup
Juice of ½ orange
Sea salt flakes and black pepper
Step 1

Preheat the oven to 240°C (220°C fan), Gas Mark 9

Step 2

Arrange the beetroot wedges on a baking tray, add the grated zest and juice of half an orange and 1 tablespoon of the olive oil, season well and toss to combine. Cover with foil and roast for 40 minutes, then uncover and roast for a further 5–10 minutes, shaking the tray from time to time, until tender. Remove from the oven, season again and squeeze over another 2 tablespoons or so of orange juice

Step 3

Meanwhile, place the fennel wedges in a baking dish, toss in the rest of the olive oil, season and roast for 25 minutes, shaking the tray occasionally

Step 4

Cut the peel and rind off the remaining oranges and slice into thick rounds. Add them to the fennel dish and roast for a further 10–15 minutes, or until caramelized

Step 5

To make the dressing, place all the ingredients in a bowl and whisk vigorously to combine. Season to taste

Step 6

Arrange the roasted beetroot, fennel and orange pieces on a shallow plate or platter. Drizzle over the maple orange dressing and scatter over the toasted hazelnuts and dill just before serving

Recipe courtesy of Cook Share Eat Vegan: Delicious plant-based recipes for Everyone published by Mitchell Beazley. Images credited to Danielle Wood.

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