Roasted Beet, Citrus, & Fennel Salad

Name: Roasted Beet, Citrus, & Fennel Salad
Prep time: 10 min
Yield: 6
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

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Roasted Beet, Citrus, & Fennel Salad

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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!