This is a particularly simple plate to put together, ready cooked beetroots work great here – or if you wanted you could roast them slowly with olive oil and fennel seeds. The sweet earthiness of the beetroots pairs perfectly with sharp citrus and feta, balanced by the lovely anisey note of fennel running through it.
Ingredients
Makes 3 portions
250g cooked beetroots, cut into wedges
Mixed citrus, peeled and cut into segments or thin slices (I’ve used 1 clementine, 1 pink grapefruit, 1 orange)
Half a fennel, finely sliced
Half a banana shallot, finely sliced
Crumbled feta
1 tsp fennel seeds
2 tbsp toasted pistachios, roughly chopped
Good olive oil
A very good handful of parsley leaves, washed
Salt & pepper
Recipe
1. Arrange the beetroot, citrus, shallots, fennel, parsley and fennel seeds on a plate. Top with feta, salt & pepper then drizzle liberally with olive oil
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