Lanzerac Chardonnay with Roasted Beetroot, Orange and Fennel Salad

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