Roast beetroot, celeriac and fennel winter salad

all details

This recipe serves 4-6 as a first course or a meat accompaniment

Ingredients

  • 1 bunch small-medium golden beetroot
  • 1 bunch small-medium red beetroot
  • 200ml extra virgin olive oil
  • Salt and pepper
  • 1 large celeriac bulb
  • 1 large fennel bulb
  • 1 bunch curly endive
  • 1 tbsp red wine vinegar

Method

Preheat oven to 180C. Cut off beetroot tops, trimming to top of each bulb. Remove long root and scrub each beet with brush to remove dirt. Leave skin on. Place beetroot in oven dish and dress with 2-3 tbsp olive oil, plus salt and pepper. Mix well and bake for 15-25 minutes, depending on size. It's ready when a sharp knife can pierce the flesh. Remove from oven and cool to room temperature. Cut outer skin from celeriac bulb and cut into 8-10 wedges, then cut each wedge in half. Heat 2 tbsp olive oil in ovenproof frypan and gently fry wedges for 1 minute on each side. Salt and place in preheated oven for 15 minutes until soft. Remove and cool to room temperature. Trim fennel bulb of tough outer leaves and cut into thin slices (about 2-3mm thick) from top to bottom. Pat dry. Heat all but 2 tbsp of remaining olive oil in a frypan until just smoking. Fry fennel slices, turning each once when golden. Drain on absorbent paper. Pull apart endive heart and wash and dry well. Place all ingredients in large bowl, dress with remaining olive oil and vinegar, season with salt and pepper and serve (pictured).

 

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