100g slivered almonds
1 beetroot, diced
a sprinkle of salt
1-2Tbsp Spiral Organic Extra Virgin Olive Oil
1-2Tbsp parsley, chopped finely
¼ fennel, sliced finely
½ tsp lemon juice
2-3Tbsp Aurelio Caramelised Balsamic
Scatter almonds in a single layer on a baking tray and place in a cold oven.
Set oven to 180C. Bake almonds, stirring occasionally, until they are light brown and fragrant (about 5-7 minutes). Set aside.
Toss beetroots with olive oil and salt, and place evenly onto another baking tray.
Bake for 20-25 minutes or until beets soften.
Mix the fennel, salt, lemon juice, olive oil, and parsley in a large bowl.
Add beets, almond, 1Tbsp caramelised balsamic and mix through.
Serve and drizzle some extra caramelised balsamic. Enjoy!