Naturally delicious real food.

Beetroot, orange and fennel salad

I think the photograph here says it all – a bright and zingy salad made even more dramatic if you can get hold of golden beetroot and blood oranges. Good enough to stand on it’s own for a starter or serve with a variety of salads – a delicious salad also to serve with grilled fish if you can.

Mirco herbs are now heading into our shops on a regular basis and are really a wonderful addition to salads, they are intense in flavour and just look so delicate sitting of top of a dish. Do try!



Beetroot, orange and fennel salad

Serves 6

4 medium beetroots – a mixture of red and golden would be good if you can get hold of

3 oranges preferably blood oranges

1 navel orange

1 tbsp lemon juice

1 tbsp lime juice

1/2 bulb of fennel sliced very finely on a mandolin

1/4 red onion sliced very finely on a mandolin

2 tbps  virgin olive oil

pinch of coarse sea salt and black pepper

2 tbsp of chopped coriander or micro leaves



Firstly bake the beetroot, wrap individually in foil and bake on a tin for approx 1 hour until tender in a medium oven.

Allow to cool and peel.

Slice 2 of the beetroots into thin slices and the other into wedges.

Peel and segment the blood oranges – keep all the juice.

Peel and then slice thinly the navel orange – add the lemon and lime juice to the oranges.

Layer the beetroot and oranges on the plates. Pile on fennel and onion.

Spoon over the citrus juices.

Drizzle with the olive oil and season with salt and pepper.

Allow to sit for a few minutes, dress with coriander and serve.



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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.