0 0
Roasted Beetroot, Fennel and Apple Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Roasted Veg
2 Beetroot Fresh
1 Fennel Bulbs
2 Apples Go for your favourite juicy crisp variety
1 bag Rocket
Honey Mustard Vinaigrette
1 Tbsp Honey
2 Tbsp Dijon mustard
0.5 lemons Lemon Juice
3 Tbsp Extra Virgin Olive Oil
pinch Salt
pinch Pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Roasted Beetroot, Fennel and Apple Salad

A roasted vegetable salad, tossed with crisp apple and peppery rocket, served in a honey mustard dressing

Features:
    Cuisine:

      A tasty salad which can be served a lunch or a side dish

      • 45
      • Serves 4
      • Medium

      Ingredients

      • Roasted Veg

      • Honey Mustard Vinaigrette

      Directions

      Share

      This roasted veg salad is a delicious and colourful addition to your campfire cooking repertoire. Roasted beetroot changes from being quite an earthy root vegetable into a sweet one. It’s a good way to use raw beetroot which are cheap and easy to buy in the supermarket and very reliable to grow in the vegetable garden. When preparing this salad recently, one ADULT Scouter didn’t know what it was! So if healthy eating is a theme for your Campfire Kitchen, this is a tasty way to introduce an underused vegetable.

      Fennel, as well, isn’t used that often in campfire cookery or in BBQs. It is a bit of a Marmite, people tend to like it or hate it and there is a reason for this; when chopping the vegetables at my last camp, one scouter started sniffing the air suspiciously.

      “Can anyone smell… something alcoholic?”

      “No,” someone replied.

      “Like… like…” she continued.

      “Sambuca?” I interrupted.

      “YES!”

      And that sambuca aroma is the fennel. That strong aniseed flavour is what can divide people. Found a lot in Mediterranean food and often Italian food, fennel is sweet and crunchy and works well with roasted beetroot.

      In this roasted veg salad, these two underused vegetables, beetroot and fennel, are roasted on the campfire and tossed with crisp apples and peppery rocket and then mixed with a tangy, silky honey mustard vinaigrette dressing. A note on the dressing, it is very easy to make and I’ve included a recipe here but you’ll be forgiven if you opt to use a bottle. Sometimes it’s about ease and convenience too.

      Don’t judge your results by my pictures here. When I was preparing this, I was making four times the amount this recipe calls for. I made this roasted beetroot, fennel and apple salad as a side dish for this Blazing Salmon dish. In fact you can see the tin foil parcels on the fire.

      (Visited 96 times, 1 visits today)

      Steps

      1
      Done

      First, top and tail the fennel and beetroot for roasting. Chop them up into 1.5 - 2cm cubes and double wrap them in foil with a glug of vegetable oil and a good pinch of salt and pepper.

      2
      Done

      Add the vegetable parcels carefully to the edges of your campfire and leave them to roast gently for around 40 minutes until the beetroot is soft and tender. Turn them every 10 minutes or so and if you've more than one parcel move them around to ensure even cooking.

      3
      Done

      After the veg has been roasting for around 30 minutes, quarter your apples and cut out the cores, discard. Then cut the remaining apples into bitesize chunks.

      4
      Done

      Make your dressing (if you aren't using a shop-bought bottle), just mix all the ingredients together with a fork in a cup. Give it a taste. A general rule for salad dressings is that you want them to be a little too flavoury (that's a technical term), so that it packs a real punch; the reason being that when it's spread out covering all your roasted veg, the flavour isn't as concentrated. When you're happy with the levels of lemon juice, salt and pepper, set it to the side.

      5
      Done

      When you're happy with how done your roasted beetroot and fennel are, pull them off the fire. Put it all together. Mix the roasted vegetables with the apples and toss in the peppery rocket leaves. Pour over the delicious honey mustard dressing and stir it through.

      Serve this roasted beetroot, fennel, apple and rocket salad as a side dish, or a light vegetarian main or lunch. I hope you enjoy it.

      Mark T

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      previous
      Finnish Blazing Salmon: Loimulohta
      next
      Herby Roast Potatoes
      previous
      Finnish Blazing Salmon: Loimulohta
      next
      Herby Roast Potatoes

      Add Your Comment