Salads/ Vegan/ Vegetarian

Roasted Beet, Citrus, & Fennel Salad

Roasted Beet, Citrus, & Fennel Salad

Roasted Beet, Citrus, & Fennel Salad

Serves: 6
Prep Time: 10 minutes Cooking Time: 45 minutes - 1 hour Total Time: 55-70 minutes

This flavor-packed salad features tender roast beets and the classic combination of citrus and fennel for a light, yet satisfying main course. For a more robust meal, pair with a cup or bowl of your favorite hot or chilled soup.

Ingredients

  • Orange Vinaigrette Ingredients:
  • ¼ c. balsamic vinegar
  • 1 t. fresh orange zest
  • 2 T. fresh orange juice
  • 1 t. fresh lemon zest
  • 1 T. fresh lemon juice
  • 1 t fresh lime juice
  • 1 T. fresh lime juice
  • ¼ cup rice wine vinegar
  • ½ cup extra virgin olive oil
  • 1 T. maple syrup
  • 2 t. Dijon mustard
  • 1 clove garlic, finely minced
  • Sea salt and black pepper, to taste
  • Salad Ingredients:
  • 4 medium beets
  • 3 T. extra virgin olive oil
  • Sea salt
  • 2 large organic oranges, zested, sliced, and cut into wedges
  • ½ small fennel bulb, cut into thin slices
  • 2 c. baby Arugula lettuce
  • 2 c. mixed salad greens
  • ½ c. walnuts, chopped

Instructions

1

Preheat oven to 400°F and combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. Set aside until ready to use.

2

Wash beets and pat dry. Place each beet onto a piece of aluminum foil and rub with olive oil. Sprinkle each beet generously with salt before wrapping in aluminum foil and placing on a rimmed baking sheet.

3

Place the baking sheet into the pre-heated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.

4

Remove from oven and set aside to cool slightly. Once the beets are cool enough to handle, peel them under cold running water and cut them into slices.

5

Toss Arugula and mixed field greens together with a little vinaigrette in a large bowl. Arrange greens onto a serving platter or chilled individual salad plates and top with roasted beets, orange slices, sliced fennel, and walnuts.

6

Garnish with wispy fennel fronds, if desired, and serve immediately with remaining salad dressing. Enjoy!

Roasted Beet, Citrus, & Fennel Salad
Roasted Beet, Citrus, & Fennel Salad

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