Roasted Beetroot and Wensleydale Salad with Clementine Dressing
By OcadoLife
Published on 30 January 2026
“The earthy flavour of beetroot goes beautifully with both fennel and citrus,” says Ukrainian chef Eugene Korolev, who created this gluten-free Roasted Beetroot and Wensleydale Salad with Clementine Dressing. Enjoy it as a light lunch or side, or as part of a date-night menu with Eugene’s Truffle Chicken Kyiv with Crispy Smashed Potatoes and Vanilla Cream Cheese Meringues with Basil and Blackcurrant – search for the recipes online.Time and servings
1 hr 10 minsTotal time
2Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 1 bunch beetroot, trimmed and scrubbed
- 1 tbsp olive oil
- 1 large pinch sea salt flakes
- 30g sunflower seeds
- 1 fennel bulb, thinly sliced
- 1 clementine or easy peeler, juiced
- 2 tbsp walnut oil or olive oil
- 100g rocket
- 100g cranberry wensleydale
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Drizzle the beetroot with the olive oil, then sprinkle over the sea salt and wrap tightly in foil. Place on a baking tray and roast for 1 hr or until tender. Spread the sunflower seeds out on a baking tray and pop in the oven to toast for the final 2 mins. Remove both and leave to cool slightly.Step 2
Meanwhile, put the fennel in a bowl and toss with the clementine juice and walnut oil; leave to marinate for 5 mins. Strain the fennel, reserving the dressing.Step 3
Rub the skins off the beetroot and cut into wedges. Arrange the rocket and fennel on a serving platter and top with the beetroot. Drizzle over some of the dressing, then sprinkle with the toasted sunflower seeds. Crumble over the cheese, then serve.