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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Roasted Beet & Fennel With Orange Vinaigrette

Roasted Beet & Fennel With Orange Vinaigrette

1 large bulb fennel
1 large golden beetroot
1 Tbsp extra virgin olive oil
Salt, to taste
1/4 cup raw almonds
Zest from 1/2 an orange

Orange Vinaigrette
Juice from 1/2 an orange
1 Tbsp extra virgin olive oil
1.5 tsp white wine vinegar
1 tsp honey
1/4 tsp garlic powder
Salt + pepper, to taste

Preheat your oven to 180C. Remove the peel and ends of a large beetroot. Cut into an even 8 chunks. Remove the stalks, fronds, and any dirty outer peel of the fennel. Cut into 8 similarly-sized chunks, like the beetroot.

Place the chopped beet and fennel chunks onto a baking sheet and toss with olive oil and salt, using your hands. Spread the vegetables out evenly, allowing some room between each piece. Transfer the baking sheet to the oven for about 40 minutes, or until fork-tender and lightly browned.

While the beet and fennel are roasting, spread the raw almonds in an even layer on a separate baking sheet. Place them in the oven for the last 12 minutes on the timer, allowing them to toast. They should be lightly browned and fragrant when done. Remove from the oven along with the roasted veggies.

While the rest of the ingredients cook, wash the orange well and remove the zest from half the orange with a cheese grater or microplane. Set the zest aside – you'll use it to sprinkle on top of everything.

Make the orange vinaigrette by squeezing the juice out of half the orange into a small bowl. Add the other dressing ingredients and whisk together well.

Transfer the roasted beet and fennel to a serving dish. Top with toasted almonds, orange zest, and drizzle the orange vinaigrette overtop. Feel free to sprinkle with a little green as well, such as the fennel fronds. Serve immediately.

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