Orange, Avocado & Fresh Beetroot Salad

Ingredients

Vegetarian, Gluten-free, Egg-free

15 minutes preparation time

6-8

Salad

• 2 handfuls mixed leaves
• 1 small fresh beetroot, peeled and very finely sliced into semi-circles
• 2 oranges - navel, blood orange, or Cara Cara (or a mix)
• 1/2 small fresh fennel bulb, very finely sliced (reserve fronds for garnish)
• 1 firm ripe avocado
• 1 tablespoon capers
• 80g goat cheese
• 1/4 cup roasted slivered almonds

Dressing

• 2 tablespoons extra virgin olive oil
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 tablespoon maple syrup or honey
• 1 small shallot, finely diced (about 1 tablespoon)
• Pinch salt to taste
• Pinch of aleppo pepper or chili flakes to taste, optional

Method

Make the dressing

1. In a small jar, combine all dressing ingredients. Shake well to emulsify, or whisk together in a small bowl. Set aside until ready to use.

Assemble the salad

1. Spread the mixed leaves over a large serving platter.
2. Layer the beetroot, orange segments, fennel slices, and avocado over the leaves.
3. Scatter over the capers, goat cheese, and roasted slivered almonds.

Finish and serve

1. Just before serving, spoon the dressing over the salad. Garnish with reserved fennel fronds.

NOTES

• For extra colour and flavour, use a mix of orange varieties such as blood oranges and Cara Cara.
• If your beetroot is particularly firm, slice it with a mandoline for paper-thin pieces.
• Goat cheese can be swapped for feta or omitted for a dairy-free version.
• This salad is best assembled fresh and dressed right before serving to keep the leaves crisp.