Beetroot and fennel. Earth and anise. A salad that knows exactly what it is.

By Chef Faisal – Prep Time: 25 mins – Cook Time: 25 mins – Serves 1

Ingredients

For the Lemon Mustard Vinaigrette

  • 40ml olive oil
  • 20ml lemon juice
  • 5ml apple cider vinegar
  • 10g Dijon mustard
  • 10g brown sugar
  • ¼ tsp black pepper
  • A pinch of dried basil

For the Roasted Beetroot

  • 60g beetroot, cut into wedges
  • A pinch of sea salt
  • A pinch of black pepper
  • ¼ tsp brown sugar
  • 5ml olive oil

To Serve

  • 60g fennel, sliced
  • 30g roasted beetroot
  • 20g green olives
  • 10g radish, sliced
  • 10g rocket leaves
  • 20g cherry tomatoes
  • 10g red cabbage
  • 10g lollo rosso
  • A few fennel fronds
  • 40ml lemon mustard vinaigrette

Method

Lemon Mustard Vinaigrette

Whisk all the ingredients together until smooth and emulsified.

Roasted Beetroot

Toss the beetroot with the sea salt, black pepper, brown sugar, and olive oil until evenly coated. Spread on a baking tray and roast in a preheated oven at 220°C for 20 minutes, or until tender and lightly caramelised.

For Plating

Toss the fennel, roasted beetroot, green olives, radish, rocket leaves, cherry tomatoes, red cabbage, lollo rosso, and fennel fronds with the lemon mustard vinaigrette until lightly coated. Arrange on a plate and serve immediately.

Chef’s Tip

Slice the fennel as finely as possible. This enhances its delicate texture and allows it to absorb the dressing beautifully.