Beetroot, fennel & apple salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2-3
  • 3 medium size beetroots, roasted
  • 1 medium size fennel bulb
  • 1 large apple
  • 2 handfuls mixed greens (salad)
  • 1 handful walnuts or pecans
  • olive oil, salt, lemon juice for seasoning
  • 1 tbsp sesame seeds
  1. Preheat oven to 200 C / 390F. Prepare large baking tray and line it with baking paper.
  2. Wash beetroots and without peeling the skin wrap each one individually into aluminium foil and place on baking tray.
  3. Bake them for about 45 min. Remove from the oven and allow to cool before peeling of the skin and cutting into small cubes.
  4. Slice fennel bulb using mandoline or by hand and place in a large mixing bowl.
  5. Peel the apple and also slice into thin slices, add it to sliced fennel.
  6. Add roasted beetroots previously chopped in small cubes, the greens and walnuts.
  7. Season with olive oil, lemon juice and salt to taste.
  8. Transfer to a serving bowl, sprinkle with sesame seeds and serve. Enjoy!
Recipe by Travelling oven at