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Recipe By Jaxters

Ref: 961
Heading: Salads
Cuisine: American
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Fresh beetroots peeled & quartered
   2 Fennel bulbs thinly sliced
   300 g  Iceberg lettuce
   2 tbsp  Toasted Pumpkin seeds
   2 tbsp  Olive oil
   1/4 tsp  Salt
   1/4 tsp  Freshly ground black pepper
   4 tbsp  Extra-virgin olive oil
   2 tbsp  Orange juice
   1 tbsp  Cider vinegar
   1 tsp  Dijon mustard
   1/4 tsp  Salt
   1/4 tsp  Freshly ground black pepper


  Step 1
Pre-heat oven to 180°C fan.
  Step 2
Put oil, black pepper & salt in a bowl & mix, then add beetroot wedges in & coat with the oil then, place on a silicon mat or on greaseproof paper on a baking tray & cook for 25 mins, remove & allow to cool.
  Step 3
Place pumpkin seed into a der frying pan over a med heat, toss for 2 to 3 mins to toast, then tip into a bowl to cool.
  Step 4
Make the dressing by either putting all the dressing ingredients into a clean jam jar & shaking it, or whisking together in a bowl.
  Step 5
Tear up the iceberg lettuce into pieces & put in a bowl with the sliced fennel, pour over dressing & mix & dress, then place on the serving plates, then add roasted beetroot wedges & garnish with roasted pumpkin seeds.

Suggestion & Tips

Freshly squeezed orange juice is best in the dressing.
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