Beetroot, Fennel & Raspberry Salad with Raspberry & Orange Dressing

 Ingredients:
1 bunch of Beetroot
2 tbsp Olive Oil
2 Heads of Fennel, thinly sliced
½ Red Onion, thinly sliced
200g/ 8oz Rocket
50g/2oz Walnuts, chopped & roasted
100g/4oz Raspberries
50g/2oz Parmesan Cheese shavings


Dressing       
60ml/   Olive Oil
2 tbsp Red Wine Vinegar
Juice of 1 Orange
50g/2oz Raspberries, crushed
1 tsp Honey

Recipe:
Preheat oven to 220C/425F/Gas Mark 7. Trim & wash the beetroot, place on a baking tray. Drizzle over the olive oil & season with salt & pepper. Cover with foil & bake for 45 minutes.

Make the dressing, mix the oil, vinegar, juice & raspberries together.

Slice the beetroot & toss in a little of the dressing. Arrange the beetroot, fennel, onion & rocket on a plate & sprinkle over the walnuts, raspberries & parmesan cheese.
Serve with slices of toasted French bread.