• sandrabrandalise



A refreshing easy to make salad. A nice summer salad for a party of friends.

Fennel is not one of my favourite vegetables but its most certainly a favourite of my husband, and he loved it!


Serves 4

4 whole medium beetroots, cooked

2 teaspoons brown sugar

2 sprigs of rosemary, chopped

2 tablespoons olive oil

1 teaspoon salt

1 fennel bulb, sliced

2 oranges , segments

1/2 cup hazelnuts, toasted


1/2 cup of extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons dill, chopped finely or dried dill

salt and pepper

Pre heat oven 180C

Mix well oil, brown sugar, rosemary and salt.

Place each beetroot on a piece of foil bigger enough to wrap around the whole beetroot comfortably.

Brush each beetroot with rosemary mixture and wrap the beetroot with the remainder of the foil.

Place each in an oven proof dish and bake for 20-25mins.

In the meantime, toast the hazelnuts in the microwave in 4-5mins intervals. mix well each time. When roasted remove from microwave. Crush them by manually chopping or with a processor.

When beetroots are cool enough to handle, remove them from the foil and slice them approx. 4 slices to each beetroot.

Prepare the dressing by adding all the ingredients in a bowl and whisking.

Arrange the fennel pieces on a plate, then add the orange segments beside it. Finish off by placing the sliced beetroot along side. Drizzle dressing over each component and sprinkle hazelnuts over the beetroots. Ready to serve.

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