Orange & Beetroot Salad
I'm not sure about you but I always find myself in salad rutts. The same old, lettuce / tomato / cucumber trio, which don't get me wrong, I love, but sometimes I need some salad excitement. And this is it. I LOVE beetroots, I LOVE fennel and everything else going on in this dish. Its light, zesty and fresh. And absolutely perfect coming into BBQ season!
2 blood oranges, segmented
1 bulb fennel, finely sliced
5 radishes, finely sliced
100g goats cheese
Salt and pepper to taste
Wrap the beetroot in foil with some olive oil and salt. Roast at 200C for 30-40 minutes or until you can piece with a knife.
Once roasted, allow to cool and cut into wedges. Combine the rest of the ingredients and dress with the olive oil, balsamic and seasoning.
This is a simple salad that is perfect to accompany BBQ's, confit duck leg or a seared duck breast or simply to go alongside a roast chicken.