Red & green salad recipe


  • Yield: 4 Servings


  • 1 lb 7 oz (650 g) cooked beet
  • 3 tbsp extra-virgin olive oil
  • 1 orange juice
  • 1 tsp superfine sugar
  • 1 tsp fennel seeds
  • salt and pepper
  • 4 oz (115 g) fresh baby spinach leaves
How to Make It
  1. Using a sharp knife, dice the cooked beet and set aside until required. Heat the olive oil in a small, heavy-bottom pan. Add the orange juice, sugar and fennel seeds and season to taste with salt and pepper. Stir constantly until the sugar has dissolved.
  2. Add the reserved beet to the pan and stir gently to coat. Remove the pan from the heat.
  3. Arrange the baby spinach leaves in a large salad bowl. Spoon the warmed beet on top and serve immediately.

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