The combination of beet, orange and fennel is perfect for a summertime lunch.
Add a bottle of Lanzerac Chardonnay and you are in for a real treat!
Ingredients
5 Large Beetroots
2 Oranges, segmented
1 Fennel Bulb, core removed and thinly sliced
Baby Spinach, rinsed
Pinch Salt
1 Teaspoon Sugar (or Stevia)
Glug Olive Oil
2 Teaspoons Fresh Rosemary, finely chipped
100 g Roasted pine nuts or walnuts
Dressing Ingredients:
Handful Fresh Dill, finely chopped
ΒΌ Cup Olive Oil
3 Tablespoons Balsamic Vinegar
Salt & Pepper to taste
Method:
Preheat oven to 180 degrees Celsius
Wash the beetroot and leave on 1cm piece of stem on each beetroot.
Mix the salt, sugar, olive oil and rosemary well.
Drizzle the olive oil mixture over each beetroot and wrap them individually in foil. Bake for 1 hour. Then peel and slice thickly and let it cool
Arrange the baby spinach leaves on a large plate, then the beetroot slices, orange segments and thinly sliced fennel.
Mix the ingredients for the dressing well, pour over the salad
Sprinkle with nuts
Serve as a side dish with baked fish or chicken and enjoy with Lanzerac Chardonnay 2013