Beetroot and Fennel Salad

Serves 4 - 6


  • 2 Beetroot, peeled and grated
  • 1 Fennel bulb, finely sliced. Discard the stalks but the leaves can be used as a garnish
  • ½ C Red grapes, halved
  • ½ C Dried cranberries (optional)
  • 70g Feta cheese, crumbled
  • ½ C Hazelnuts, lightly toasted, skinned and roughly crushed
  • 1 handful of Mesclun mix (such as baby spinach, rockets, ruby lettuces)
  • Handful of mint leaves, finely chopped

For the dressing mix together

  • Juice 1 lemon
  • Quality extra virgin oil
  • Salt & pepper


  • In a large salad bowl, place all ingredients except the hazelnuts, mesclun mix and mint.
  • Just before serving add the rest of the ingredients and the dressing to the salad and gently toss.
  • Garnish with fennel leaves.

This salad is wonderful served with either grilled chicken or fish.