Orange and Beetroot Salad with Fennel

Full of colours and vitamins, this beetroot salad is quick to prepare and makes for a perfect light lunch when you are on the go. 

(Serves: 2)

(Prep time: 15 minutes)

NUTRITION PER SERVING: 

• Calories: 341.45kcal 

• Total fat: 25.19g 

• Carbs: 22.44g

• Sugars: 17.35g

• Protein: 9.31g

• Sodium: 998.93mg

• Fibre: 3.84g

INGREDIENTS:

For the salad: 

• 50g of your favourite green leaves, I used watercress and rocket

• 2 oranges, peeled and cut into slices

• 100g cooked beetroots, sliced

• 100g feta cheese

• 10g fennel, thinly sliced

For the dressing: 

• 2 tbsp lemon juice 

• 1 tsp maple syrup 

• 2 tbsp olive oil 

• Salt, black pepper to season 

METHOD: 

• Arrange the watercress, rocket, orange slices and cooked beetroots on a plate and top with crumbled feta cheese and fennel. 

• Mix all the dressing ingredients in a small bowl and drizzle over the salad. 

• Enjoy!