Beet, Orange, Fennel & Kale Salad

Beets are great with walnut. The beet leaves from this weeks box are small , so make lovely salad leaves. 

Orange and fennel have always been friends & this week's tiny fennel bulb is perfect for salad.  Together with walnuts it gives great crunch.

Lien was right about eating the small kale leaves raw, the nutty texture and flavour is amazing. So I made a salad from this week's box:

Beet, Orange, Fennel & Kale Salad

From the box:

Beetroot

Fennel

Kale

Oranges

and you need:

extra virgin olive oil (EVO)

lemon juice

salt/pepper

walnuts

Method:

Chop the stems off the beets and cook till soft in vinegar and water.  The beets are so small you don't have to peel them, just pull the hairs off.  When the beets are cool cut in half.

Peel and segment an orange.

Cut the beet leaves very roughly.

Take the fine kele leaves.  Slice nice and fine.

Rough chop walnuts.

Finely slice (or shave) one fennel bulb.  Keep the fluffy tops (it goes great in soups, scrambled eggs etc).

Make a dressing from EVO & lemon juice.  Or from balsamic and EVO. Season your dressing if you want.

Assemble the salad.

Eat with rice.

Posted by Kerry T.