Home Beautiful - - ENTERTAIN -

Serves 8

2 medium beetroot

1 bunch baby golden beetroot


1 bulb fen­nel

½ cup small mint leaves

1 lime

2 or­anges

2 ruby red grape­fruit

2 yel­low grape­fruit

Mi­cro red gar­net or other mi­cro herb, to gar­nish (op­tional)

Dress­ing 1 tbsp honey

2 tsp seeded mus­tard

2 tbsp ex­tra vir­gin olive oil 2 tbsp red wine vine­gar

1. Pre­heat oven to 200°C. Trim the stems from red and golden beetroot, leav­ing 1cm in­tact. Scrub beets un­der cold water. Cut red beets into quar­ters. Place red and whole golden beets in a small roast­ing pan. Pour in enough water to come 1cm up the sides of pan. Cover pan with foil, and roast for about 1 hour and 10 min­utes or un­til ten­der when pierced with the tip of a knife.

2. Re­move from oven, trans­fer to a dish, cover with foil and al­low to cool. Peel off skin and stems, and dis­card. Cut beets in thick wedges. This can be done up to two days ahead and stored in the fridge. 3. Trim both ends from fen­nel, re­serv­ing frilly, dill-like tips. Peel away coarse outer leaves. Cut fen­nel in half length­ways and shave into thin slices us­ing a veg­etable peeler. Place in a bowl of cold water with mint leaves and place in the fridge while pre­par­ing salad.

4. To make dress­ing, whisk all in­gre­di­ents in a small jug. Set aside. 5. Peel lime, or­anges and grape­fruit, mak­ing sure there is no pith re­main­ing. Cut lime into very thin slices, then cut or­anges and grape­fruit into 1cm-thick slices. Ar­range on a serv­ing plate.

6. Drain fen­nel and mint, place in the mid­dle of salad and scat­ter some over fruit. Chop re­served fen­nel tips and sprin­kle over top. Scat­ter beetroot wedges around salad. Spoon dress­ing over and sprin­kle with red gar­net, if us­ing, to serve.

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