Beetroot, Hazelnut, Orange and Fennel Salad

This spring salad is beautifully bright and colourful – nature’s way of telling you there are lots of nutrients inside!



  • 3 medium beetroot (cut into wedges)
  • 125g rocket
  • 2 radishes (finely sliced)
  • 1 small fennel bulb (finely sliced)
  • 1 orange (peeled and sliced into rounds)
  • 1 avocado (sliced)
  • ¼ cup mint (finely chopped)
  • ¼ cup hazelnuts (roasted and roughly chopped)
  • 75g feta (optional)
  • Olive oil
  • Salt and pepper


  • ¼ red onion, finely diced
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp maple syrup
  • Pinch of salt and pepper
  1. Preheat the oven to 200 degrees celsius, fan bake.

  2. Place the beetroot onto a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 35 minutes or until tender.

  3. While the beetroot is cooking, prepare your salad ingredients and the dressing.

  4. To make the dressing add all the ingredients to a bowl or jar and mix well to combine; allow the dressing to sit for 10 minutes, allowing the onions to turn a vibrant pink.

  5. Time to assemble the salad. Grab a large plate or platter, add half the rocket, followed by half the roasted beetroot, fennel, radish and orange, then drizzle over half the dressing; repeat with all the ingredients except the dressing. Top with sliced avocado, mint, hazelnuts and optional feta, then pour over the remaining dressing.

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