Beet Salad with Shaved Fennel
 

Beet Salad with Shaved Fennel

WE DELIVER THE PRODUCE YOU NEED:
Get An Organic Farm Box »
dotted line
close

Not only is this salad good, but it's also really pretty. It makes a great side, but would also work well as a main salad for lunch.

SERVING SIZE

serves 2-4

INGREDIENTS

1 bunch beets, cleaned and trimmed

4 cups water

½ cup red wine vinegar

¼ cup sugar

3 tablespoons sea salt

1/8 teaspoon freshly ground black pepper

3 blood oranges

3 tablespoons champagne vinegar

3 tablespoons olive oil

1 bulb fennel, trimmed and thinly shaved crosswise, fronds chopped

1/4 cup goat cheese, crumbled

1 bunch arugula

 

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Place the beets in a large roasting pan and pour over water, red-wine vinegar, sugar and 3 tablespoons salt. Cover with parchment and foil. Roast until just tender and can easily be pierced with a knife, about 40 minutes.

Peel the beets under cool water. Cut in half lengthwise and again in quarters.

Juice 2 of the blood oranges into a small pot and boil until the juice is reduced by half. Add the orange juice to a blender with one beet and the champagne vinegar and blend until smooth. While the motor is running, add the oil and season with salt and pepper. Strain into a medium bowl.

Peel the remaining blood orange and separate into sections. Toss the fennel, fronds, and arugula with 2 tablespoons dressing. Plate dressed greens. Toss the remaining beets and orange sections in the vinaigrette, season with more salt and pepper if necessary, and arrange on top of the greens. Sprinkle with goat cheese and serve.

  PRINT VERSION

vegetable plate

Fresh Ingredients Delivered to Your Door

Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there’s a simple way to live deliciously!
GET DELIVERIES!