This is a really visually appealing and tasty salad. It’s a fantastic addition to a large spread.
SERVES 4
Ingredients
4 beetroots scrubbed
2 tablespoons extra-virgin olive oil
3 thyme sprigs
150ml Blood orange and balsamic dressing 1 head radicchio, quartered, core removed 1 fennel, halved, core removed, finely sliced ½ bunch of parsley, leaves picked
Preheat the oven to 200˚C.
Rub the beetroots with the oil and some salt, then loosely wrap together in foil with the thyme sprigs. Bake for about 1 hour, or until a sharp knife can be pushed through a beetroot without much resistance.
While the beetroots are still warm, rub off the skins, then cut into rough wedges. Place in a large bowl and pour the dressing over the top. Toss well to coat.
Tear the radicchio wedges into uneven pieces and add to the beetroot.
Add the fennel to the bowl, along with the picked parsley leaves. Season with salt and pepper and toss well to coat.
Recipes from Vegan Italian Food: Over 100 Recipes for a Plant-based Feast by Shannon Martinez
Published by Hardie Grant Books. Available in stores nationally.
