Fennel And Mixed Greens Recipe
Roasted Beetroot Puree, Citrus Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Fennel
Slice the fennel bulb thinly using a sharp knife or mandoline. Set aside.
- 2
Make the Citrus Vinaigrette
In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine the mixed salad greens and sliced fennel. Drizzle the citrus vinaigrette over the top and toss gently to coat.
- 4
Serve with Beetroot Puree
On a serving plate, spread a layer of roasted beetroot puree. Top with the fennel and mixed greens salad. Serve immediately.