HEART-HEALTHY BABY BEET & BLOOD ORANGE SALAD

SERVES TWO

Baby beets, 1kg, with leaves

Fennel, a head Olive oil, 2 glugs Red chilli, 1/2, deseeded and finely chopped Blood oranges, 2 Cider vinegar, 1tsp

METHOD

Keeping the leaves to one side, boil the beetroot in salty water for an hour. Shave the fennel using a mandolin and place in iced water. Rub the skins off the beetroot and cut into wedges. For the dressing, add the olive oil, diced chilli, juice of a blood orange and the vinegar. Whisk and pour half over the beetroot. Dress the beetroot with fennel, beet leaves, orange segments and the rest of the dressing.