Warm roasted gourmet mushrooms laid over jewel-toned beets, shaved fennel and radish with a bright orange-lemon dressing. A stunning salad that eats like a meal.
Ingredients
- 250g mixed gourmet mushrooms
- 4 beets, peeled and cut into wedges
- 1 fennel bulb, shaved (reserve fronds)
- 2 radishes, thinly sliced
- Handful parsley and dill
- Olive oil, salt and pepper
- Dressing: 3 tbsp olive oil, juice of 1 orange, 1 tbsp lemon, 1 tsp Dijon and 1 tsp honey
- Optional: crumbled feta and toasted walnuts
Method
- Toss beets in oil, salt and pepper; roast at 200°C ~30–35 min until tender.
- On a separate tray, roast the mushrooms ~15 min until golden.
- Whisk the dressing.
- Arrange shaved fennel and radish, roasted beets and warm mushrooms on a platter.
- Drizzle with dressing; scatter herbs, walnuts, feta and fennel fronds.