Recipe By Jaxters
Ref: 961
Heading: Salads
Cuisine: American
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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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
Dressing
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
Method
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.