Beetroot Salad with Orange and Fennel
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Beetroot Salad with Orange and Fennel
Ingredients
- Tarragon - 0.2 oz
- Oranges - 8.8 oz
- Beetroot - 7.1 oz
- Fennel - 3.5 oz
- Parmesan Cheese - 1.8 oz
- Parsley - 0.4 oz
- Mint - 0.4 oz
- Arugula - 0.9 oz
- White Balsamic Cream - 0.4 oz
- Champagne Vinegar - 0 fl oz
- Olive Oil - 1 fl oz
Step by Step guide
Step 1
Wrap the beetroot in foil and roast in the oven for 40 minutes at 356°F.
Step 2
Peel the orange, cut the flesh into segments; squeeze juice from the remaining pulp.
Step 3
Separate the leaves of parsley, tarragon, and mint, and chop them coarsely.
Step 4
Slice the fennel into thin strips and combine it with the orange.
Step 5
Peel the beetroot and dice it into small cubes; grate the cheese on a coarse grater.
Step 6
Add the arugula, half of the grated cheese, beetroot, herbs, balsamic glaze, and wine vinegar, drizzle with 30 ml of olive oil, and mix.
Step 7
Plate the salad, sprinkle with the remaining cheese, and serve.
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