Beets, fennel and orange salad

I have a love-hate relationship with beets. I loved beets in this salad - it screams SUMMER!

Source: The kitchn

Serves 3

2 valencia oranges, peeled and de-pith

1 bulb fennels, fronds removed

1 tbsp fennel fronds, chopped

2 small beets, peeled and grated, I used my food processor

1 tsp orange zest

3 tsps extra virgin olive oil

Kosher sea salt

Freshly ground pepper

3 tbsp orange juice

1. Thinly slice the fennel bulb. Toss slices with fennel fronds, salt, pepper, 2 tbsps of orange juice, 2 tsps of olive oil and set aside.
2. Combine grated beets with 1 tbsp orange juice and 1 tsp olive oil. Set aside.
3. Slice oranges into 1/4" thick slices.
4. On a serving plate, arrange a layer of oranges, topped seasoned fennel followed by beets. Serve at room temperature.

Roasted fennel salad

So simply easy and very tasty. Give it a go!

Serves 2

1 fennel bulb, sliced thin

1 tbsp olive oil

1/2 tbsp white wine vinegar

a healthy sprinkle of sea salt

freshly ground black pepper

1. Coat the fennel slices well with olive oil, vinegar and salt.
2. Roast it in a 375 deg oven for 20 - 30 mins until some of the slices are slightly browned.
3. Sprinkle ground pepper and serve.

Fennel pasta

Serves 4

1 large fennel bulb, thinly sliced - I used a mandoline

Linguine pasta

2 small cloves of garlic, minced

1/4 cup of cubed pancetta, optional

2 tsp crushed red chillies

1/4 chopped fresh cilantro

Salt and pepper

1/2 cup grated parmesan reggiano

3/4 cup broth - I used homemade chicken broth

1 tbsp lemon juice

1. Heat 1 tbsp of olive oil in a pan and add pancetta over medium heat. Once the fat renders, remove pancetta, add crushed red chillies and garlic. Cook until garlic begins to turns deep yellow.
2. Add sliced fennel and stir for a minute or two. Now add lemon juice, broth, salt and pepper. Go easy on the salt - parmesan will add some saltiness as well. Bring to a simmer, cover, lower heat and let cook until fennel is done. This should take about 15-20 mins.
3. During this time, cook the pasta. Keep it a little more than al dente, so that it can finish cooking in the fennel sauce. Save 1/2 a cup of pasta water.
4. Now uncover the fennel sauce and let it cook on medium heat to cook off most of the liquid. Until you have 2 tbsps of the liquid left.
5. Add the partially cooked pasta to the pan, stir to combine and add a 1/4 cup of the pasta water. If it's too dry, add another 1/4 cup. The idea is to keep it moist. Cook for a minute until pasta is cooked through.
6. Mix in parmesan reggiano and garnish with cilantro. Serve hot.