Ingredients
1 bunch of beetroot
2 tbsp olive oil
2 heads of fennel, thinly sliced
½ red onion, thinly sliced
200g/ 8oz rocket
50g/2oz walnuts, chopped & roasted
100g/4oz raspberries
50g/2oz parmesan cheese shavings
Dressing
60ml olive oil
2 tbsp red wine vinegar
Juice of 1 orange
50g/2oz raspberries, crushed
1 tsp honey
Method
Preheat oven to 220C/425F/Gas Mark 7. Trim and wash the beetroot, place on a baking tray. Drizzle over the olive oil & season with salt & pepper. Cover with foil & bake for 45 minutes.
Make the dressing, mix the oil, vinegar, juice & raspberries together.
Slice the beetroot and toss in a little of the dressing. Arrange the beetroot, fennel, onion & rocket on a plate & sprinkle over the walnuts, raspberries & parmesan cheese.
Serve with slices of toasted French bread.
Credit
Brought to you from www.seasonalberries.co.uk.
