Category : Dirty Vegan

Name: Scandi beetroot, potato and fennel salad
Yield: 2
Cuisine: European
Ingredients: 400g small summer beetroots; ½ tsp caraway seeds; Finely grated zest and juice of 1 orange; 2 tbsp olive oil; 300g waxy new potatoes; 1 small fennel bulb, thinly sliced; 100g radishes, cut into wedges and slices; ½ small red onion, very thinly sliced; 1 tbsp freshly grated horseradish; 1 tbsp red wine vinegar; 2 tbsp vegan crème fraîche; 50g watercress, any coarse stalks removed; Bunch of dill, any coarse stalks removed, finely chopped; Salt and pepper; Dark rye bread, to serve