Beet, Orange, and Fennel Salad
Recipe from Lauren McElroy
Serves 4
Photo from My Recipes
Let’s talk about beets!
Once cooked, beets are very versatile and add an earthy flavor to salads, or as a colorful side dish. They pair well with goat cheese, balsamic, fresh herbs, or other root vegetables (carrots, turnips, kohlrabi). Beets are commonly used to make natural dyes and tend to stain, so be sure to wear gloves while handling them once cooked, or wash your hands frequently.
Ingredients:
3-4 medium pre-roasted beets (see roasted beets recipe).
1 tablespoon extra virgin olive oil
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon balsamic vinegar
1 orange, peeled and segmented
1 fennel bulb, plus green parts
1 head Bibb lettuce (or mixed greens salad mix)
1/4 cup red onion, sliced thin
1/2 cup goat cheese, crumbled
Instructions:
First, make the dressing—whisk together olive oil, garlic, salt and pepper, and vinegar until blended. Set aside.
Using a mandolin, thinly slice beets about 1/2” thick. Keep separate until plating.
Thinly slice the fennel bulb to the same thickness as the beets. Toss the fennel in the dressing.
To plate, place the lettuce down first, top with dressed fennel, orange segments, red onion, and beets. Sprinkle with crumbled goat cheese. Top with extra dressing or serve on the side. Adjust seasoning with salt and pepper as needed.
