BEETROOT FENNEL & ORANGE SALAD
A light, fresh & seasonal lunch idea
Provided by fitnaturally
Time 10m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Trim, peel & slice the beetroot
- Cut the peel from the orange & then slice crossways
- Trim & thinly slice the fennel
- Trim & slice the radish
- Whisk together oil & vinegar then season to taste
- Lightly toast the seeds in a dry frying pan
- Layer the spinach, beetroot, fennel, orange & radish slices on a plate.
- Drizzle over the dressing, scatter the parsley leaves & sprinkle with toasted seeds
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