Roast beetroot, fior di latte and fennel salad
Prep 15 mins
Cook 1 hr 15 mins
The same purple-red colour that makes beetroot so beautiful on the plate is annoying when it stains your hand, but here’s a tip: hold the beetroot with paper towel while you peel them. This salad works well as a starter for four people, although you could serve it as part of an antipasto platter, or as a main course accompaniment. Fior di latte is similar to fresh mozzarella, which you could use instead.
2 large beetroot
1 fennel bulb, shaved on a mandolin, fronds reserved for garnish (optional)
2-4 fior di latte
¼ cup roasted hazelnuts, finely chopped
60ml (¼ cup) extra-virgin olive oil
Juice of 1 lemon
1. Preheat oven to 200°C. Season beetroot with salt, wrap each one in foil and roast on a baking tray, turning a few times, until beetroot is easily pierced with a knife (1 hour 15 mins). Set aside to cool, then peel, cut into wedges and place in a bowl.
2. For lemon dressing, whisk ingredients in a bowl and season to taste.
3. Add a little dressing to the fennel, toss to combine and divide between serving plates. Add beetroot to bowl, toss with more dressing, and arrange around the fennel. Top salad with torn fior di latte, scatter with hazelnuts and fennel fronds, and drizzle with remaining dressing.
Recipe and image by Eatable.
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