A nutritious dish combining earthy beets, crisp fennel, and sweet roasted apricots, offering antioxidants, fibre, and essential vitamins.
PREP TIME: 20 MIN COOKING TIME: 5 MIN SERVES: 6
Ingredients
- 4 small beetroots
- 2 small fennel heads
- 10 apricots
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon juice
To garnish:
- 1 bunch mint (20g)
- 1 bunch chives (10g)
- 40 g pistachios
Directions
- Rinse and pat dry the beets & fennel heads.
- Cut each fennel head in two (from bottom to head). Using the mandolin, slice all
- the fennel. Transfer to a large flat serving dish.
- Then using a mandolin again - slice the beets - please be mindful of your fingers!!! Transfer to the same serving dish. I love to make layers of veggies instead of mixing them but you also can mix beets and fennel.
- In a non-stick pan, toast the pistachios for 7 minutes until golden and fragrant.
- Rinse the apricots, open in two, and discard the pits. Then using the same pan, add 1 tablespoon of olive and heat to medium/high heat. Add the apricots and gently pan fry for 5 minutes on one side and 5 minutes on the other side. Alternatively you can bake them with olive oil for 15 minutes in the oven. Add to fennel & beet dish.
- Keep only the mint leaves and make a roll with 10 leaves at a time. Then using a sharp knife, cut slices - this is called a chiffonnade cut. Finely chop the chives.
- Garnish salad with both herbs and serve with apricot dressing.