BABY BEETROOT & BLOOD ORANGE SALAD

This miniature beetroot has an earthy flavour, but no hint of bitterness, making it great in salads. Plus, it’s full of antioxidants that support good heart health, making it a salad superhero

INGREDIENTS

1kg baby beetroot, with leaves • a head of fennel, leafy fronds reserved • 2 glugs of olive oil • 1/2 red chilli,

deseeded and finely chopped • 2 blood oranges, 1 juiced, 1 cut into segments • 1 tsp cider vinegar

METHOD

1 | Keeping the leaves to one side as best as you can, boil the beetroot in a pot of salty water for an hour.

2 | Shave the fennel into fine slivers using a mandolin (or a very sharp knife) and place in iced water.

3 | Rub the skins off the beetroot once cool enough to handle and cut them into wedges.

4 | For the dressing, Whisk together the olive oil, diced chilli,

blood orange juice and the vinegar in a small bowl and pour half over the beetroot. 5 | Arrange the beetroot evenly on your fanciest plate along with the fennel, beetroot leaves, orange segments, any leftover fennel fronds and the rest of your dressing. Baby food, this isn’t.