Sfizziosa Recipe
Oven-roasted red beets, fennel, mix greens, segmented oranges, walnut, citron dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the red beets and wrap each in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until tender. Once done, allow them to cool, peel, and slice them into wedges.
- 2
Roast the Fennel
While the beets are roasting, trim the fennel bulb, removing the stalks and fronds. Slice the bulb into wedges. Toss the fennel wedges with olive oil, salt, and pepper, and roast in the oven alongside the beets for about 25-30 minutes, until golden and tender.
- 3
Segment the Oranges
While the beets and fennel are roasting, peel the oranges and segment them by cutting between the membranes to release the individual sections. Set aside.
- 4
Prepare the Dressing
In a small bowl, whisk together the citron juice, olive oil, honey, salt, and black pepper to taste until well combined.
- 5
Assemble the Salad
In a large bowl, combine the mixed greens, roasted beets, roasted fennel, orange segments, and walnuts. Drizzle with the citron dressing and toss gently to coat.
- 6
Serve
Divide the salad among plates and serve immediately, garnished with fennel fronds if desired.
