Lunch, Accompaniments

Beetroot, Fennel & Pecan Salad

Our Super Good Beetroot in Apple Cider Vinegar is the star of this super salad. We've paired it with freshly shaved fennel, creamy goat's cheese and toasted nuts, using the flavoursome vinegar from the Beetroot jar to make a punchy pink dressing.

Difficulty Easy
Time 20 minutes
Serves 4
Diet Vegetarian
  • 1 bulb of Fennel

    1 red onion

    200g soft goat’s cheese

    1 jar of Baxters Super Good Beetroot in Apple Cider Vinegar

    100ml rapeseed oil

    1tsp Dijon mustard

    50g dried cranberry

    50g pine nuts

    50g pecan nuts

    100g flat leaf parsley

Slice the red onion as thinly as possible and place in a bowl.

Pour over enough of the beetroot vinegar from the jar to cover and allow to sit for 10 minutes to soften, then drain to serve.

Meanwhile slice the fennel as thinly as possible.

Pour 30ml of the beet vinegar into a bowl and add the Dijon and rapeseed oil.

Whisk till emulsified and season.

Drain the remaining liquid from the beetroot and cut the beets into matchsticks. Place them on a cloth or kitchen towel to stop the colour bleeding onto other ingredients.

Toast the pine nuts and pecans in a frying pan or the oven at 180°c until golden.

In a large bowl add the fennel, drained onions, parsley, pine nuts, pecans, cranberries, Supergood Beetroot and goats cheese, drizzle over the dressing and toss to coat.

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