Beetroot, Fennel and Radish Salad

A light, refreshing salad.

Category:  Starters & Salads  - 


For 4 people


  • 1/2 tsp grain mustard
  • 1 tsp runny honey
  • salt and pepper
  • 2 tsp cider vinegar
  • 4 tbsp extra virgin olive oil
  • 1/2 globe of preserved ginger, very finely chopped, plus 1 tsp syrup
  • 1 garlic clove, crushed
  • 1 small red chilli (not too hot), deseeded and finely shredded
  • 10 radishes, trimmed
  • 1 fennel bulb
  • splash of lemon juice
  • 1/2 red onion
  • 1/2 green apple
  • 2 small raw beetroot
  • chopped mint leaves

Beetroot, Fennel and Radish Salad Directions

  1. 1.To make the dressing, put the mustard, honey, salt, pepper and vinegar into a small jug or cup and, using a fork, whisk in the olive oil in a steady stream. Add all other ingredients.
  2.  2 .Slice the radishes very finely, lengthways, to get thin, teardrop-shaped slices and toss into a bowl.
  3.  3. Halve and quarter the fennel and trim the tops (discard the dried out tips, but reserve the tufty fronds for tossing with the salad). Core each quarter. Using a very sharp knife, cut into wafer-thin slices, lengthways. Add to the bowl and squeeze on some lemon juice to keep the fennel from discolouring.
  4.  4.Cut each onion so finely that it's almost shaved. Halve the apple and remove the core. Cut each piece into matchstick-like lengths. Add these to the bowl too and toss in more lemon juice. Peel the beetroot and, using a mandolin or very fine, sharp knife, cut the flesh into wafer-thin slices. Toss these into the bowl too, along with the mint. Add any fennel fronds. Pour on the dressing, toss and serve.
  5. ALSO TRY...
  6. Indian Spiced Carrot and Beetroot Salad: This is the most spectacular colour. It's worth making for that alone but its sweetness is lovely against the starchiness of houmous or the subtlety of sliced avocado. It's good, too, with spicy roast chicken.
  7.  Peel 1 carrot and 1 small beetroot and grate coarsely into a bowl. Add 1 tsp ground cumin, a drop of chilli sauce, 2tbs rapeseed oil, 1 tsp red wine vinegar, a couple of good squeezes of lemon juice, 15g chopped blanched almonds, ½ tbsp sesame seeds, ½ tbsp pumpkin seeds, 1-½tbsp raisins pumped up in boiling water and drained, and 2 tbsp chopped coriander. Mix carefully and check seasoning.