Roast beetroot and fennel salad

Fresh summer salad, refreshing on its own or a perfect accompaniment to your next fish dish.

Serves 4-6


500g small beetroot
1 small piece fennel, finely shaved
2 oranges, peeled and cut into segments
½ bunch parsley
½ bunch chives
2 small radishes, finely shaved
1 roasted red capsicum, thinly sliced
80g fresh rocket
100g fresh baby spinach
80ml mirin
30ml olive oil
salt and freshly cracked black pepper, to taste
100g Persian feta or cottage cheese (optional)

  • Step One

    Preheat the oven to 180°C.

  • Step Two

    Place the beetroot in a pan of water, and bring to the boil. Boil the beets are cooked through, then take out of the water and remove their skins. Roast in the oven for 5-6 minutes.

  • Step Three

    In a large bowl, combine the fennel, orange segments, parsley, chives, radishes, capsicum, rocket and baby spinach. Add the mirin and olive oil, and toss to combine. Season to taste with salt and freshly cracked black pepper.

  • Step Four

    Crumble over the feta or cottage cheese, if using, and serve immediately.


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