Mandarin, candied beetroot, fennel and mint salad

Mandarin, candied beetroot, fennel and mint salad

Ingredients

• 2 cans of GOLDCREST Mandarin segments
• 3 bulbs of fennel
• 3 baby red beetroot
• 3 baby candied beetroot
• 3 baby yellow beetroot
• mint
• Lemon/lime for garnish

For the dressing:

• 2 tsp GOLDCREST honey
• 2 tsp dijon mustard
• 2 tbsp white wine vinegar
• 6 tbsp olive oil
• salt & pepper to taste

Instructions:

1. Using a mandolin finely slice the fennel (reserving the fonds for garnish) and beetroot.
2. Drain the GOLDCREST mandarin segments
3. Make the dressing by placing all the ingredients in a small jug and mixing well with a fork.
4. In separate small bowls toss each element of the salad in a little of the dressing. (so the colours don’t bleed)
5. To serve place the fennel on the base of the a serving platter and then scatter over the beetroot disks and GOLDCREST mandarin segments.
6. Garnish with fennel fonds and mint sprigs and lemon/lime wedges.

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