ORANGE, GRAPEFRUIT, FENNEL & ROAST BEETROOT SALAD

Serves 8 (see page 163)

2 medium beetroot

1 bunch baby golden beetroot

(optional)

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.