El Fenn

Derb Moullay Abdullah Ben Hussain,
Bab El Ksour,

+212 524 44 1220
[email protected]

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 



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 



  • 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.


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