Roasted Local Beets Recipe
Lyon Farms Beets, Fennel, Hazelnuts, Boxcarr Feta, Aleppo, Orange Ginger Vinaigrette, Mint
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes until tender. Allow to cool, then peel and cut into wedges.
- 2
Preparing Fennel
Slice the fennel bulbs thinly and set aside. You can reserve some fronds for garnish.
- 3
Toasting Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 5-7 minutes. Remove from heat and chop roughly.
- 4
Making Vinaigrette
In a small bowl, whisk together orange juice, ginger, olive oil, salt, and pepper. Adjust seasoning to taste.
- 5
Assembling the Salad
In a large bowl, combine the roasted beets, sliced fennel, toasted hazelnuts, and crumbled feta. Drizzle with the orange ginger vinaigrette and sprinkle with Aleppo pepper and fresh mint.
- 6
Serving
Serve immediately or allow to chill in the refrigerator for 30 minutes to enhance flavors.