Beetroot & Citrus Salad
This salad is summer on a plate and is a firm favourite as part of our Signature El Fenn Lunch on the rooftop.
If you can’t get hold of blood oranges then just double up the quantity of plain oranges.
Serves two
INGREDIENTS
350g beetroot
30g butter
60g brown sugar
15g hazelnuts
25g raspberry
3 orange segments
3 blood orange segments
40g radishes
100g sweet shallots
5 washed mint leaves
10ml olive oil
METHOD
- Boil the beetroot until soft, cool & thinly slice.
- In a frying pan, melt the butter before adding the brown sugar to create a glaze. Add the beetroot and ensure it’s coated.
- Heat the oven to 180C/160C fan and roast the hazelnuts for 4 minutes. Cool and then chop or crush the nuts into pieces.
- Chop the raspberries and put them on a plate. Layer with the sliced beets, orange & blood orange segments.
- Thinly slice the radishes and shallots before layering them over the beetroot and oranges then top with hazelnuts and chopped mint leaves.
- Drizzle with olive oil and season sea salt & cracked black pepper.
Accompany with spinach and goats cheese brouiats for an authentic El Fenn lunch.
