Beet Salad Recipe

Roast red and golden beets

Preheat oven to 400°F (200°C). Wash and trim root ends from red and golden beets; leave about 1/2" stem to minimize bleeding. Wrap each beet individually in aluminum foil with a light drizzle (about 1 tsp total) of olive oil and a pinch of salt. Place on a baking sheet and roast 45–60 minutes, until a knife easily pierces. Let cool slightly, then rub skins off with a paper towel. Slice roasted beets into 1/4" rounds and set aside to come to room temperature.

While beets roast, peel the Chioggia beet and use a mandoline or sharp knife to shave into very thin rounds or ribbons; place in a bowl with a squeeze of lemon to prevent discoloration.

In a small bowl or jar, combine 2 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp Dijon, 1 tsp white wine vinegar, and 1 tsp honey. Whisk to combine. Slowly drizzle in 3 tbs extra-virgin olive oil while whisking to emulsify, or put all ingredients in a jar, seal, and shake vigorously. Season to taste with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as desired.

Trim and thinly shave the fennel bulb on a mandoline or with a sharp knife; reserve the feathery fronds for garnish.

If using nuts, toast 1/4 cup walnuts or pecans in a dry skillet over medium heat 3–5 minutes until fragrant, shaking pan frequently; remove from heat and roughly chop if desired.

Segment one small orange: cut top and bottom, remove peel and pith with a knife, and cut out segments between membranes. Reserve any juice to add to the dressing if desired.

If adding chicken: warm or slice pre-cooked chicken breast into 1/4" slices and season lightly with salt and pepper. If adding bacon: chop cooked bacon into bite-size pieces.

In a large bowl, place 5 cups mixed salad greens. Arrange roasted red and golden beet slices and shaved Chioggia beet over the greens in an even layer.

Scatter shaved fennel, orange segments, crumbled 3 oz goat cheese, and toasted nuts (if using) over the beets and greens.

Drizzle the citrus vinaigrette evenly over the salad — start with about half and toss gently; add more if needed. Season with additional salt and freshly ground black pepper to taste.

Top with reserved fennel fronds for garnish. If using, arrange sliced chicken or sprinkle chopped bacon on top.

Serve immediately on chilled plates or bowls so greens remain crisp.