Orange, Beets, and Fennel Salad

Ingredients

  • 6 small beets
  • ¼ cup balsamic vinegar (2 Tbsp for beets + 2 Tbsp for dressing)
  • ¼ cup orange juice
  • 2 Tbsp maple syrup
  • 1/4 cup water
  • to taste salt & pepper
  • ¼ cup of olive oil
  • 1 Tbsp Dijon mustard
  • 4 cups salad mix
  • 2 whole navel oranges
  • 1 fennel bulb
  • 2 stalks of green onions

Equipment

  • vegetable peeler
  • cutting board & knife
  • mixing bowl
  • measuring cups & spoons
  • oven
  • roasting pan or baking sheet
  • aluminum foil
  • glass jar
  • serving bowl or platter

Prep time:

30

Yields:

45

Recipe submitted by:

Cristel Moubarak

Recipe attribution:

adapted from Sprouting Chefs

Roast beets

  1. Preheat the oven to 425° F.
  2. Peel the beets, cut them in half and place them in a mixing bowl.
  3. Pour 2 Tbsp balsamic vinegar, orange juice, maple syrup, and water over beets and season with salt and pepper.
  4. Arrange on the baking sheet, cover with foil, and bake until tender for 40-45 min.

Make dressing

Add olive oil, 2 Tbsp balsamic vinegar and Dijon mustard to the glass jar; mix thoroughly until all ingredients are combined.

Assemble salad

  1. When beets are cool, slice each half into wedges.
  2. Peel and cut oranges in half-moon slices.
  3. Slice fennel bulb in half, take out core, and slice fennel into small strips.
  4. Chop green onions.
  5. Arrange vegetables and fruits on salad greens.
  6. Add dressing right before serving.