A workers' cooperative growing food on London's edge in the Lea Valley

Beetroot & Fennel Salad With Sage Croutons

3 small / medium raw beetroot
1 large or 2 small fennel bulbs
A handful of fresh sage leaves, chopped
4 slices slightly stale bread, cut into 1 cm cubes.
2 tbsp olive oil
Juice of 1 orange
1 tablespoon olive oil
salt & pepper to taste, if wanted

Trim the stalks and root of the fennel and then slice very finely.  Wash the beetroot and grate. Mix the olive oil and orange juice until well combined.

For the croutons: heat the olive oil in a frying pan and add the sage leaves. Cook for 1 minute. Add the bread and coat with the oil and herbs. Cook on a medium heat until crispy and brown. Remove the croutons from the pan and cool on a piece of kitchen roll, to absorb any excess fat.

Mix together the fennel, beetroot, dressing and croutons. If wished you can serve on a bed of green lettuce leaves.

Categories:  Recipes

Your Order

No products in the basket.