Beet Salad Recipe
Fennel, Orange Segments, Candied Walnuts, Arugula, Orange-Walnut 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 for about 45-60 minutes or until tender. Let them cool, then peel and slice them into wedges.
- 2
Prepare the Fennel
Thinly slice the fennel bulb, reserving some fronds for garnish.
- 3
Segment the Oranges
Using a sharp knife, cut the top and bottom off each orange. Carefully slice off the peel and pith, then cut out the orange segments between the membranes.
- 4
Make the Vinaigrette
In a small bowl, whisk together 1/4 cup of orange juice from the segments, 1/4 cup of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper to taste.
- 5
Assemble the Salad
In a large bowl, combine the arugula, roasted beet wedges, fennel slices, orange segments, and candied walnuts. Drizzle with the vinaigrette and toss gently.
- 6
Serve
Garnish with reserved fennel fronds and serve immediately.
