Orange, fennel and beetroot salad with mint

Name: Orange, fennel and beetroot salad with mint
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 4 cooked beetroots, sliced ; vacuum packed, no vinegar; 3 oranges; 1 fennel bulb, finely shaved; 80g rocket; 0.5 red onion, finely sliced; 15g fresh mint, roughly chopped; 1 lemon, juice only

Juicy orange segments, shaved fennel and earthy beetroot with a fresh mint and lemon dressing.

Time20 min
LevelEasy
Costabout £0.93 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4cooked beetrootssliced ; vacuum packed, no vinegar
3oranges
1fennel bulbfinely shaved
80 grocket
½red onionfinely sliced
15 gfresh mintroughly chopped
1lemonjuice only

Method

1
Cut the peel and pith off the oranges and slice into rounds, saving any juice.
2
Mix the orange juice with the lemon juice and black pepper.
3
Arrange the rocket on a large plate and top with the fennel, onion, beetroot and orange.
4
Spoon over the dressing.
5
Scatter with mint and serve straight away.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.