Blood Orange and Beet Salad with Fennel and Walnuts

Blood Orange and Beet Salad with Fennel and Walnuts

Photography © Dorling Kindersley

Not a fan of tofu? Don’t worry: this vegan cookbook is packed with 150 healthy, delicious recipes that will appeal to adults and children alike, using grains, pulses, and other natural meat- and dairy-free alternatives as base ingredients. You’ll find options for every meal of the day, whether you’re looking for quick lunchbox ideas for vegan kids or preparing a big dinner for the whole “multivore” family.

“The good stuff” box on each recipe gives an expert breakdown of nutritional value, so everyone gets the nourishment they need. An additional “Flex It” section on many recipes gives busy cooks an option to easily add meat or dairy to their meal, perfect for pleasing nonvegan or flexitarian members of the household.

Vegan in the House offers everyday food for everyone. With nutritionally balanced vegan meals and flexible options, it’s the essential cookbook for any family venturing into plant-based or vegan cooking.


Vegan in the House: Flexible Plant-Based Meals to Please Everyone
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Blood Orange and Beet Salad with Fennel and Walnuts




2 medium-sized beets, peeled

1 tbsp olive oil

Salt and freshly ground black pepper

1⁄4 cup walnuts, roughly chopped

2 small blood oranges

1 small fennel bulb, trimmed

2 1⁄4 cups watercress, washed and dried

3 3⁄4 cups baby arugula, washed and dried


4 tbsp extra virgin olive oil

1 tsp Dijon mustard

Salt and freshly ground black pepper


  1. Preheat the oven to 400°F (200°C). Cut the beets into thin wedges, about 8 pieces per beet, and toss in the olive oil. Season well with salt and pepper, then roast for 30 minutes, turning once, until softened and charred at the edges. Set aside to cool
  2. Dry-fry the walnut pieces for 2–3 minutes over medium heat, stirring constantly, until browned in places. Set aside to cool.
  3. Prepare the blood oranges by peeling with a small, sharp knife, being careful to remove all the white pith. Use the knife to cut out each segment, leaving the dividing pith behind. Squeeze all the remaining juice out of the leftover orange “skeleton” into a bowl. Repeat with the second orange, setting the segments aside.
  4. To make the dressing, add the olive oil, Dijon mustard, and seasoning to the extracted orange juice, and whisk well to combine. Slice the fennel very finely and toss it in the dressing immediately, to stop it from discolouring.
  5. Toss the watercress and arugula with the fennel and dressing, then place on a large serving platter and top with the roasted beets, blood orange segments, and toasted walnuts. Serve immediately.

The good stuff

This sweet crunchy salad is high in potassium and vitamin C from the oranges, beets, fennel, and watercress, creating a super-charged meal that will keep your immune system healthy. Walnuts not only add flavour but are full of plant-based omega-3 fats.

Flex it

Make this irresistible to meat-eaters by scattering over some cooked chopped sausage.


Excerpted from Vegan in the House / copyright 2019 DK Publishing.


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