100g lettuce leaves
100g rocket leaves
1 roasted beetroot, cold, or 1 small can beetroot
50g feta cheese
1/2 bulb fennel, cored
2 tbs orange juice
1 tbs olive oil
1/2 tsp dijon mustard
- Wash hands.
- Wash and dry the lettuce and rocket and place into a large mixing bowl.
- Slice the radish and fennel very thinly. Add to the bowl.
- Peel the orange, removing as much of the white skin as possible. Break it into segments and remove the pips. Add the segments to the bowl along with the sliced beetroot and crumbled feta. Use tongs to gently combine all of the ingredients.
- To make the dressing, combine the orange juice, mustard and oil in a jar and shake it well. Drizzle over the salad and serve immediately.
SMARTY TIP: Be very gentle when stirring this salad and serve it immediately as the colour from the beetroot will stain the other ingredients.