One of the many beautiful things about summer is the abundance of fresh produce and the lack of a need to cook hot meals. When the temperatures rise, we usually feel less inclined to reach for comfort food and are instead quite happy to munch on fresh salads. That doesnít mean just chucking some lettuce leaves in a bowl though. It means we can get creative with all sorts of vegetables that donít necessarily need to be cooked. Like beetroots. Their smooth taste, crunchy texture and vibrant colour makes them the perfect vegetable for a salad. Add some punchy flavours in the shape of orange and fennel and you have a great cold dish that will steal the show on any table.

 

 

Here's how it's done...

  • 1

    Take the tops off the beetroot, peel them and then finely slice them either with a knife or a mandolin. Put the slices into a large bowl.

  • 2

    Peel the oranges making sure you remove all the pith, then cut the segments out one by one, again removing any pith. Add to the beetroots.

  • 3

    Cut the top and bottom off the fennel and discard any brown outer layers. Quarter the fennel and then cut into thin slices. Add to the beetroot and oranges and mix all together.

  • 4

    Add the lemon juice and olive oil and season with salt and pepper. Arrange everything on a large platter.

  • 5

    Roughly chop the parsley and scatter on top. You can leave the flavours to develop for half an hour before serving.

     

 
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By Carole Poirot on 18.06.18

Guest Contributor

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