Today's lunch made with the beetroot and orange from my Woodlands Farm Organic box. Bloody delicious and how healthy! I didn't use walnut oil as I don't have any, just used olive oil and halved all the ingredients. YUMMY!
Serves 4
4 large or 8 medium beetroot
2 fennel bulbs, finely sliced, fronds reserved
2 medium oranges
1 tbsp walnut oil
200g feta cheese
3 tbsp extra virgin olive oil
Preheat the oven to 200, fan 180, gas mark 6. Wrap the beetroot in foil and roast in the oven for 40 mins until tender.
Meanwhile, put the sliced fennel in a bowl and drizzle with 1 tbsp of extra virgin olive oil. Sprinkle with a pinch of salt and the zest of 1 of the oranges (reserve the orange). Set aside to allow the flavours to infuse.
Peel the other orange with a serrated knife, discarding the zest, then segment and set aside. Squeeze the juice from the reserved zested orange into a small bowl and season well. Whisk in the remaining olive oil and walnut oil.
When the beetroot are cooked, remove from the foil, allow to cool slightly and peel off the skin (you may want to wear rubber gloves to prevent your hands from staining).
Thickly slice and place on a warmed plate with the fennel and the orange segments. Spoon over the feta and drizzle with the dressing. Scatter over the reserved fronds and serve warm.
Serves 4
4 large or 8 medium beetroot
2 fennel bulbs, finely sliced, fronds reserved
2 medium oranges
1 tbsp walnut oil
200g feta cheese
3 tbsp extra virgin olive oil
Preheat the oven to 200, fan 180, gas mark 6. Wrap the beetroot in foil and roast in the oven for 40 mins until tender.
Meanwhile, put the sliced fennel in a bowl and drizzle with 1 tbsp of extra virgin olive oil. Sprinkle with a pinch of salt and the zest of 1 of the oranges (reserve the orange). Set aside to allow the flavours to infuse.
Peel the other orange with a serrated knife, discarding the zest, then segment and set aside. Squeeze the juice from the reserved zested orange into a small bowl and season well. Whisk in the remaining olive oil and walnut oil.
When the beetroot are cooked, remove from the foil, allow to cool slightly and peel off the skin (you may want to wear rubber gloves to prevent your hands from staining).
Thickly slice and place on a warmed plate with the fennel and the orange segments. Spoon over the feta and drizzle with the dressing. Scatter over the reserved fronds and serve warm.
That looks yummy eekle sis! xx
ReplyDeleteIt was, I even cooked my own beetroot from my veg delivery. Will be making it again tomorrow, am really into my fennel at the minute x
ReplyDelete