Mary Miso - Recipes for every day - Cookbooks
1 beetroot
½ fennel
½ grapefruit
Cranberry dressing:
40g cranberries, chopped
3 table spoons raspberry vinegar
5 table spoons olive oil
1 tea spoon cane sugar
salt and pepper
Caramelised fennel seeds:
1 table spoon water
1 table spoon sugar
2 table spoons fennel seeds
Peel beetroot and cut into fine strips with a vegetable slicer. Cut fennel into fine strips with a vegetable slicer. Peel grapefruit and cut into slices. Mix everything in a bowl.
Preheat oven to 180°C.
Cranberry dressing:
Mix all ingredients and add to the salad.
Caramelised fennel seeds:
Bring water and sugar to boil. Mix with fennel seed and spread on a baking try lined with baking paper. Caramelise 7 minutes in the oven.
Arrange salad on plates and sprinkle with fennel seeds.
