650 g cooked beets, peeled
115 g fresh baby spinach leaves
3 tbsp extra virgin olive oil
1 tbsp superfine sugar
1 tbsp fennel seeds
Juice of 1 orange
Salt and pepper
Dice the cooked beet using a knife and reserve.
Heat the olive oil in a pan.
Add the orange juice, sugar and fennel seeds.
Season with pepper and salt.
Stir constantly until the sugar has dissolved.
Add the beets to the pan and stir gently to coat.
Remove from heat.
Arrange the spinach in a large bowl.
Spoon the warmed beets on top and serve.