Fresh, clean and light this salad of raw beetroot, fennel, kale and orange is as good to eat as it is to look at. Use a mandolin for the fennel and beetroot to make light work of the slicing. Rinsing and draining the beetroot twice prevents the colour from seeping into everything else in the salad. If you can’t be bothered segmenting the oranges, simply peel, quarter and slice one and half oranges and use the remaining half to juice for the dressing.
Fennel, Beetroot & Orange Salad
1/2 a bunch a kale, destemmed and finely sliced
2 baby fennel or 1 fennel, thinly sliced, fronds reserved
2 beetroot, peeled and thinly sliced (a mandolin is ideal for this) then rinsed and drained twice
2 oranges (I used cara cara, but navel or blood oranges will also work), segmented, reserving as much juice as possible
handful of walnuts
1 tspn castor sugar
1/2 tspn cumin
reserved orange juice (about 1/2 and orange worth)
2 tbspn white balsamic vinegar
pinch of slat
1/4 cup olive oil
1/2 tspn dijon mustard
Place the kale, fennel, beetroot, oranges and fennel fronds in a large bowl.
Combine all dressing ingredients in a jar and shake to combine.
In a non stick fry pan over medium heat, toast the walnuts for a few minutes. Remove from the pan and sprinkle the caster sugar and cumin in the fry pan and put it back on the heat. Wen the sugar melts, return the walnuts to the pan and toss to coat in the toffee. Set aside to cool.
Pour the dressing over the salad, toss to combine. Tope with the caramelised walnuts.