Saturday, January 15, 2011

Roasted Beet, Orange, and Fennel Salad

This is a great combination of flavors. I roasted the fennel and oranges in the oven while the beets boiled on the stovetop, but you can roast the beets if you prefer. The roasted oranges are nice and juicy. Leave the skin on and just suck the pulp out. Tastes delicious served with orange-ginger swordfish!

Serves 3-4.

2 fennel bulbs, ends trimmed, cores removed, and cut into eighths
9 mini beets or 4-5 regular beets
2 oranges, quartered, seeds removed
1/4 cup walnuts, chopped
extra virgin olive oil
sea salt
freshly ground black pepper
1/4 cup extra virgin olive oil
2 Tbsp good quality balsamic vinegar
1 Tbsp Dijon
2 Tbsp freshly squeezed orange juice

  1. Preheat oven to 400 degrees F.
  2. Place beets in a medium saucepan and cover with water. Boil over medium heat until beets are fork-tender, about 20 minutes. Drain and rinse in cool water. Once cool, place beet in a paper towel and rub with your hands to remove beet skin. Repeat with remaining beets. Slice into 1/4-inch slices and place in medium bowl.
  3. While beets boil, place fennel and orange pieces in rimmed baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for approximately 20-30 minutes or until soft.
  4. Whisk dressing ingredients together in a small bowl.
  5. Add roasted fennel and oranges to beets in the medium bowl. Add dressing and toss gently to combine.
  6. To serve, divide mixture evenly among 3 or 4 plates. Sprinkle with walnuts. Garnish with fennel fronds, if desired. Great served as a side dish with orange-ginger swordfish.

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