Beetroot, fennel & apple salad
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
- Preheat oven to 200 C / 390F. Prepare large baking tray and line it with baking paper.
- Wash beetroots and without peeling the skin wrap each one individually into aluminium foil and place on baking tray.
- Bake them for about 45 min. Remove from the oven and allow to cool before peeling of the skin and cutting into small cubes.
- Slice fennel bulb using mandoline or by hand and place in a large mixing bowl.
- Peel the apple and also slice into thin slices, add it to sliced fennel.
- Add roasted beetroots previously chopped in small cubes, the greens and walnuts.
- Season with olive oil, lemon juice and salt to taste.
- Transfer to a serving bowl, sprinkle with sesame seeds and serve. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2017/01/beetroot-fennel-apple-salad/
3.4.3177