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 [Recipes](/life/food/recipes)

 /  18 February 2019  

#  Roasted Beetroot, Fennel &amp; Orange Salad  


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Serves

 Serves 4 

 



Total Time

 1 Hour 10 Minutes 

 



 

 

Ingredients

    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 &amp; 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  

 



  

 



Method

 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](https://www.amazon.co.uk/Cook-Share-Eat-Vegan-plant-based/dp/1784723339)* published by Mitchell Beazley. Images credited to Danielle Wood.

 

 

 

 

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