Roasted beetroot, fennel and orange salad

INGREDIENTS:

• 4 beetroots, peeled and cut into wedges
• 2 large oranges, peeled and cut into 1cm rounds
• Grated zest of half an orange
• Juice of half an orange
• 2 fennel bulbs, cut into wedges and baked or simply
• sliced raw
• 1 small handful of toasted hazelnuts
• 1 bag of pea shoots or fresh salad leaves of your choice
• 2 tablespoons olive oil
• Freshly ground black pepper and salt to taste

FOR DRESSING

• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon cider vinegar
• 2 teaspoons of maple syrup
• Juice of half an orange
• Freshly ground black pepper and salt to taste

METHOD:

1.  Heat the oven to 400F / 200C / Gas Mark 6 and prep a baking tray with greaseproof paper.
2. Wash and peel the beetroot and cut into wedges. Place in a large Denby bowl and toss with 1 tablespoon of olive oil, grated zest and the juice of half an orange. Season well with salt and pepper.
3. Place on the baking tray, cover in foil and roast in the oven for 30 minutes, then uncover and roast for a further 10 minutes until the beetroot is cooked. Set to one side.
4. If you prefer your fennel roasted, cut into wedges and toss with 1 tablespoon of olive oil, season with salt and pepper and roast on a baking tray for 30 minutes at the same time as the beetroot.
5. Peel and remove the rind from the two large oranges and slice into 1cm rounds.
6. For your dressing, put all of the ingredients into a small Denby bowl and mix together until combined. Add the seasoning once mixed and make sure you give it a good stir. Set to one side.
7. Layer the roasted beetroot, fennel and orange rounds onto each Denby plate. Scatter over the fresh salad leaves and toasted hazelnuts. Drizzle with the dressing just before serving. Enjoy!