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Citrus Fennel Salad with Beets

Sides and Sauces, Snacks

December 2, 2022

Serves 4-6 humans

Ingredients

2 beets
1 golden beet
2 fennel bulbs, stalks and fronds
1/2 red onion, sliced
2 pears, sliced (1 Bosc & 1 Red D’Anjou for extra color)
1/4 cup fresh parsley, chopped
1 orange
1 lemon
1 lime
2 tablespoons extra virgin olive oil
coarse ground sea salt, to taste

Instructions

Preheat the oven to 400F to roast the beets. This step can be done a day ahead and you can store beets in the fridge until ready to serve.
Remove stems from all beets, rinse and wrap each beet individually in foil. Transfer beets to a rimmed baking sheet and cook for 1 hour.
Remove any wilted parts of the fennel bulbs and discard. Chop the bulb & stalks then mince the fennel fronds. Add all fennel pieces to a large mixing bowl.
Add sliced red onion, sliced pears and fresh parsley.
Squeeze juice from 1/2 the orange, 1/2 the lemon and 1/2 the lime into the bowl along with olive oil and sea salt. Toss to combine.
Let the beets cool. Peel and serve salad garnished with quartered cold roasted beets.

Enjoy!

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