Beet & Honey Crisp Salad Recipe
Shaved Fennel, Goat Cheese, Citrus Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Once cooked, let them cool, then peel and slice thinly.
- 2
Prepare the Fennel
Remove the fronds from the fennel and slice the bulb thinly using a mandoline or sharp knife. Set aside.
- 3
Slice the Apple
Core the Honeycrisp apple and slice it thinly. You can leave the skin on or peel it, according to your preference.
- 4
Make the Citrus Vinaigrette
In a small bowl, whisk together the juice of 1 orange, 2 tablespoons of olive oil, 1 tablespoon of honey, salt, and pepper to taste.
- 5
Assemble the Salad
In a large bowl, combine the mixed greens, sliced beets, fennel, and apple. Crumble the goat cheese on top and drizzle with the citrus vinaigrette. Toss gently to combine.