Fruitful Beet and Fennel Salad

Ingredients

• 800 g cooked beets
• 1 bulb fennel
• 5 tbsp Rapeseed Oil
• 1 handful baby spinach
• Salt
• 2 oranges
• a pinch ground cumin
• a pinch ground coriander
• black pepper (freshly ground)
• 2 tbsp Apple cider vinegar
• 1 tsp apple molasses

Instructions

1. 1.

   Cut the beets into strips (peel if necessary). Wash the fennel and finely chop the fronds. Remove the core from the bulb and slice into strips. Heat 2 tbsp oil in a large pan and sauté the beets with the fennel over medium heat, stirring occasionally for about 10 minutes.

2. 2.

   Wash, dry, and spin the spinach. Add it to the vegetables near the end and let it wilt.

3. 3.

   Peel the oranges around the edges with a sharp knife, cut the segments between the membranes, and squeeze out juice from the remaining flesh.

4. 4.

   Season the vegetables with salt, cumin, coriander, and pepper, then remove from heat. Whisk together orange juice, apple cider vinegar, molasses, remaining oil, and fennel fronds to make the dressing. Toss the dressing and orange slices into the vegetables. Taste and serve warm. A flatbread pairs well.