How to make roasted beetroot, fennel and orange salad

A classic combanation of ingrediates gets you a step closer to the perfect vegan salad

Roasted beetroot, fennel and orange salad with a maple and orange dressing

Serves 4

I often return to this classic combination of ingredients and each time I tweak and update it, I feel like I’m getting closer to the perfect salad. This version is a current favourite and looks especially beautiful when plated up. The roasted oranges almost melt in your mouth and are a great contrast to the fennel and beetroot, which both bring a robust earthiness to proceedings. Of course, no great salad is complete without a dressing and this maple and orange offering is one I perennially covet. This salad is best enjoyed at room temperature, so you can easily make it ahead of time knowing that it’s happily marinating in all those wonderful juices, ready to be served.

4 beetroot, peeled and cut into wedges
3 large oranges
2 tbps olive oil
2 fennel bulbs, cut into wedges
30g toasted hazelnuts
Small handful of dill
Sea salt flakes and black pepper

Maple and orange dressing

1 tbsp dijon mustard
1 tbsp cider vinegar
2 tbsp hazelnut oil
½ tbsp maple syrup
Juice of ½ orange
Sea salt flakes and black pepper

Preheat the oven to 240C (220C fan), gas mark 9.

Arrange the beetroot wedges on a baking tray, add the grated zest and juice of half an orange and 1 tablespoon of the olive oil, season well and toss to combine. Cover with foil and roast for 40 minutes, then uncover and roast for a further 5-10 minutes, shaking the tray from time to time, until tender. Remove from the oven, season again and squeeze over another 2 tablespoons or so of orange juice.

Meanwhile, place the fennel wedges in a baking dish, toss in the rest of the olive oil, season and roast for 25 minutes, shaking the tray occasionally. Cut the peel and rind off the remaining oranges and slice into thick rounds. Add them to the fennel dish and roast for a further 10-15 minutes, or until caramelised.

To make the dressing, place all the ingredients in a bowl and whisk vigorously to combine. Season to taste. Arrange the roasted beetroot, fennel and orange pieces on a shallow plate or platter. Drizzle over the maple orange dressing and scatter over the toasted hazelnuts and dill just before serving.

Recipe from ‘Cook Share Eat Vegan’ by Aine Carlin. Published by Mitchell Beazley, £20