Roasted Beet, Fennel, and Citrus Salad
There's so much wonderful citrus to be had this time of year! Sweet, earthy beets and tangy citrus and crisp fennel make a perfect trio. A honey-citrus vinaigrette pulls everything together, and the colorful mix sits on a bed of fresh greens.
Author: Inspired by Splendid Table
- 6 medium beets
- 4 medium citrus fruits - choose what looks best in stores!
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon finely chopped shallot
- 2 teaspoons honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 medium bulbs fennel, trimmed, cored, and thinly sliced
- 4 cups lightly packed mixed greens
- Preheat the oven to 400°F.
- Slice leaves off of the beets, leaving just about a half inch of stem on the beet. Scrub the beets well, then wrap each beet in foil and place on a baking sheet. Bake until easily pierced with a fork or metal skewer, about 1 hour. Or, simmer whole beets for 30 to 50 minutes or until soft. Slow-boil time depends on the size of the beets - less time for smaller beet and more time for large. Allow to cool until you can handle them comfortably, then peel the beets using your fingers and paring knife as needed. Cut the stems off and discard, then slice the beets thinly into half-moons.
- Cut the peel off the citrus fruits, then cut into bite-size pieces. Separate the juice and the segments, reserving both.
- In a small bowl, whisk together the oil, vinegar, shallot, honey, salt, pepper, and 3 tablespoons of the reserved citrus juice. (Reserve any remaining juice to drink or use in a future recipe.)
- In a large bowl, gently toss the beets, citrus segments, and fennel with the dressing. Serve over the mixed greens.