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BBQ Fennel & red onion, beetroot, fennel seeds, orange

Name: BBQ Fennel & red onion, beetroot, fennel seeds, orange
Yield: 1
Ingredients: 1 extra virgin olive oil; 1 sea salt mill adjustable; 1 Fennel bulb, cut into thin slices; 1 red onion, cut into wedges; 375 beetroot, peeled and cut into wedges; 1 fennel seed; 1 orange, peeled and segmented; 1 orange juice and zest; 1 olive oil; 1/2 sea salt mill adjustable; 1/2 chillies crushed; 50 rocket

By: Schwartz UK

March 11, 2026

A grilled salad with perfectly charred vegetables and a bright, light citrusy dressing is the perfect thing to mix up your weeknight meal routine. Sprinkle with additional Schwartz® Chilli Flakes for an extra kick.

Ingredients

1
1 extra virgin olive oil
1 sea salt mill adjustable
1 Fennel bulb, cut into thin slices
1 red onion, cut into wedges
375 beetroot, peeled and cut into wedges
1 fennel seed
1 orange, peeled and segmented
1 orange juice and zest
1 olive oil
1/2 sea salt mill adjustable
1/2 chillies crushed
50 rocket

Nutrition Information

(per serving)

Key products

Sea Salt Adjustable Grinder Mill

£3.20

Fennel Seeds

£2.15

Chilli Flakes

£2.00

Instructions

Heat the BBQ until very hot. While its heating up, in a large bowl, mix the oil, salt, fennel, red onion, beetroot and fennel seeds. *
In stages, place everything on the BBQ, starting with the beetroot as this will take the longest, followed by the red onion, then the fennel.
*
Cook everything until it has nice char marks and is cooked through. Leave the fennel and red onion with a bit of bite. Remove to a plate and leave to cool slightly while you make the dressing. *
Make the dressing by combining the orange juice, zest, olive oil and salt in a bowl. *
Serve the salad by arranging the BBQ ed vegetables on a platter, scattering rocket over and topping with the dressing and chili flakes if you like it spicy! *