Roasted Beetroot, Fennel & Orange Salad | SheerLuxe
Preheat the oven to 240°C (220°C fan), Gas Mark 9 Arrange the beetroot wedges on a baking tray, add the grated zest and juice of half an orange and 1
Ingredients
- 4 beetroots, peeled and cut into wedges
- 3 large oranges
- 2 tbsp olive oil
- 2 fennel bulbs, cut into wedges
- 30g toasted hazelnuts
- Small handful of dill
- Sea salt flakes and black pepper
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