Red and Green Salad Recipe

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  • Cooked Beetroot – 650 gms
  • Extra Virgin Olive Oil – 3 tblsp
  • Juice of 1 Orange
  • Caster Sugar – 1 tsp
  • Fennel Seeds – 1 tsp
  • Salt as per taste
  • Pepper as per taste
  • Fresh Baby Spinach Leaves – 115 gms


  1. Dice the cooked beetroot and reserve until required.
  2. Heat the olive oil in a small, heavy-based saucepan.
  3. Add the orange juice, sugar and fennel seeds.
  4. Season to taste with salt and pepper.
  5. Stir constantly until the sugar has dissolved.
  6. Add the reserved beetroot to the saucepan and stir gently to coat.
  7. Remove the saucepan from the heat.
  8. Arrange the baby spinach leaves in a large salad bowl.
  9. Spoon the warmed beetroot on top.
  10. Serve immediately.

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