Salad Bar – Red and Green Salad

1 lb cooked beet

3 tbsp extra virgin olive oil

juice of one orange

3 tspn superfine sugar

1 tsp fennel seeds

salt and pepper

4 oz fresh baby spinach

Using a sharp knife , dice the cooked beet and set aside until required.  Heat the olive oil in a small heavy pan.  Add the orange juice, sugar and fennel seeds and season to taste with salt and pepper.  Stir constantly until the sugar has dissolved.

Add the reserved beet to the pan and stir gently to coat.  Remove the pan from the heat.

Arrange the baby spinach leaves in a large salad bowl.  Spoon the warmed beet on top and serve immediately.




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