Beetroot, orange and fennel salad recipe

Ingredients

• 1 handful pistachio nuts
• 4 –5 golden beetroots, preferably with their stalks
• 1 glug of extra-virgin olive oil, for drizzling
• 1 sprig of fresh thyme
• 2 garlic cloves, unpeeled
• 2 oranges
• 1 packet of watercress
• 2 baby gem lettuces
• 1/2 fennel bulb, fronds reserved
• 1 tbsp extra-virgin olive oil
• 1 squeeze of lemon juice
• 300 ml freshly squeezed orange juice
• 1 unwaxed orange, zest only
• 20 ml lemon juice
• 1 tsp orange blossom honey
• 50 ml extra-virgin olive oil
• 3 cardamom pods, crushed, seeds only
• 1 cm (0.5inch) piece of fresh ginger, peeled and grated