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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)



  • Calories: 341.45kcal 

  • Total fat: 25.19g 

  • Carbs: 22.44g

  • Sugars: 17.35g

  • Protein: 9.31g

  • Sodium: 998.93mg

  • Fibre: 3.84g


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 


  • 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!

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