Blood Orange & Beetroot Salad With Fennel & Walnuts

Preheat the oven to 200°C (Gas 6). Cut the beetroots into thin wedges, about 8 pieces per beetroot, and toss in the olive oil. Season well with salt and pepper, then roast for 30 minutes, turning once, until softened and charred at the edges. Set aside to cool.

Dry-fry the walnut pieces for 2-3 minutes over a medium heat, stirring constantly, until browned in places. Set aside to cool.

Prepare the oranges by peeling with a small, sharp knife, being careful to remove all the white pith. Use the knife to cut out each segment, leaving the dividing pith behind. Squeeze all the remaining juice out of the leftover orange “skeleton” into a bowl. Repeat with the second orange, setting the segments aside.

To make the dressing, add the olive oil, Dijon mustard, and seasoning to the extracted orange juice, and whisk well to combine. Slice the fennel very finely and toss it in the dressing immediately, to stop it discolouring.

Toss the prepared salad leaves with the fennel and dressing, then place on alarge serving platter and top with the roasted beetroots, blood orange segments, and toasted walnuts. Serve immediately.