Ingredients
Dressing
Method
1.Preheat oven to 180°C. Wrap each beetroot in pieces of foil; place on an oven tray. Roast for 30 minutes or until tender. Stand for 15 minutes or until cooled slightly. Peel beetroots; cut in half.
2.Meanwhile, heat a grill plate (or barbecue or grill). Lightly spray chicken with oil; season. Cook for 4 minutes each side or until golden brown and just cooked through. Cover; rest for 5 minutes, then slice thickly.
3.Finely grate orange rind. Peel orange; use a small knife to cut orange crossways into thin slices. Place into a large bowl.
4.To make the dressing, combine juice with mustard, oil and seeds in a small jug; season.
5.Add beetroot, fennel and radicchio to bowl with orange slices; drizzle with dressing, toss gently to combine.
6.Top salad with chicken; sprinkle over nuts and rind.
You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like.
Note