Project Description


Full Recipe in Details

This week’s recipe inspiration is a combination which you will love… an amazing fresh take on the classic Moroccan salad – shaved Fennel and red onion with Beetroot and Blood orange…it’s so good!

  • 4 medium red beets, tops trimmed

  • 3 blood oranges

  • 1 navel orange

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon fresh lime juice

  • 1/2 fennel bulb, very thinly sliced crosswise

  • 1/2 red onion, very thinly sliced (about 1/3 cup)

  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

  • Coarse sea salt

  • freshly ground black pepper

  • 1/4 cup loosely packed fresh cilantro and/or chervil leaves

  • Cook Beetroot (oven, steam or microwave) until just tender when pierced with a knife. Allow to cool. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. 

  •  Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and oranges crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

  • Peel your cooled beetroot. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. 

  • Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavours to meld. Garnish with fresh coriander leaves.


Have a super week ahead and enjoy eating well and staying healthy!

Share this recipe