Classic Moroccan shaved fennel and red onion with beetroot and orange
Full Recipe in Details This week’s recipe inspiration is a combination which you will love… an amazing fresh take on the classic Moroccan salad – shaved Fennel
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Cooking tools:
- Oven
- Stove
- Pot
- Steamer basket
- Microwave
- Chef's knife
- Cutting board
- Mixing bowl
- Fine-mesh sieve
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 4 medium red beets, tops trimmed
- 3 blood oranges
- 1 navel orange
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/2 fennel bulb, very thinly sliced crosswise
- 1/2 red onion, very thinly sliced (about 1/3 cup)
- Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
- Coarse sea salt
- freshly ground black pepper
- 1/4 cup loosely packed fresh cilantro and/or chervil leaves
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