Energizing Roasted Beet, Citrus & Fennel Salad

Serves 6
Prep time: 10 minutes
Cook time: 45 minutes – 1 hour

Orange Vinaigrette Ingredients:

¼ c. balsamic vinegar
1 t. fresh orange zest
2 T. fresh orange juice
1 t. fresh lemon zest
1 T. fresh lemon juice
1 t fresh lime juice
1 T. fresh lime juice
¼ cup rice wine vinegar
½ cup extra virgin olive oil
1 T. honey
2 t. Dijon mustard
1 clove garlic, finely minced
Sea salt and black pepper, to taste

Salad Ingredients: 

4 medium beets
3 T. extra virgin olive oil
Sea salt
2 large organic oranges, zested, sliced, and cut into wedges
½ small fennel bulb, cut into thin slices
2 c. baby Arugula lettuce
2 c. mixed salad greens
½ c. walnuts, chopped
Optional: 6 oz. goat cheese, softened and broken into small chunks

Directions:
  1. Preheat oven to 400°F and combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. Set aside until ready to use.
  2. Wash beets and pat dry. Place each beet onto a piece of aluminum foil and rub with olive oil. Sprinkle each beet generously with salt before wrapping in aluminum foil and placing on a rimmed baking sheet.
  3. Place the baking sheet into the pre-heated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.
  4. Remove from oven and set aside to cool slightly. Once the beets are cool enough to handle, peel them under cold running water and cut them into slices.
  5. Toss Arugula and mixed field greens together with a little vinaigrette in a large bowl. Arrange greens onto a serving platter or individual salad plates and top with roasted beets, orange slices, sliced fennel, walnuts, and goat cheese, if using.
  6. Garnish with wispy fennel fronds, if desired, and serve immediately with remaining salad dressing. Enjoy!

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