Citrus Fennel Salad with Beets

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 (960 ml) fresh parsley, chopped 1 orange 1 lemon 1 lime 2 tablespoons (30 ml) extra virgin olive oil coarse ground sea salt, to taste

Instructions

Preheat the oven to 400F (200°C) 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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Citrus fennel salad with beets is a jeweled winter salad of roasted golden beet, crisp fennel, sliced pears, and red onion in a triple-citrus dressing. Orange, lemon, and lime juice mingle with olive oil and minced fennel fronds for a salad that tastes expensive and looks spectacular. The cold roasted beets crown the top like garnish gems.

Pro Tips

• Wrap each beet individually in foil before roasting. Individual parcels steam the beets evenly and make the skins slip off effortlessly once cooled.
• Save the fennel fronds and mince them into the salad. They carry the purest fennel flavor and the recipe wastes nothing.
• Mix two pear varieties — the recipe calls for one Bosc and one Red D'Anjou for color contrast as well as texture variety.
• Quarter the beets cold and arrange them on top at serving time. Roasted beet juice would stain the whole salad pink if tossed in warm.

Frequently Asked Questions

Can I use red beets instead of golden?

Yes, though the golden variety keeps the salad's colors clean and bright. Red beets will bleed into the pears and fennel as the salad sits.

How far ahead can I roast the beets?

Days ahead — roasted beets keep for a week in the refrigerator. Roast them once and the salad becomes a quick assembly job.

What does this salad pair with?

Roast chicken or a simple grilled fish. The sweet beets and crisp fennel love rich, savory proteins alongside.

Recipe Card

Stav Kogan

2 beets

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 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 tbsp extra virgin olive oil

Method

 

1. Remove stems from all beets, rinse and wrap each beet individually in foil.
2. Transfer beets to a rimmed baking sheet and cook for 1 hour.
3. Remove any wilted parts of the fennel bulbs and discard.
4. Chop the bulb & stalks then mince the fennel fronds.
5. Add all fennel pieces to a large mixing bowl.
6. Add sliced red onion, sliced pears and fresh parsley.
7. 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.
8. Toss to combine.
9. Let the beets cool.
10. Peel and serve salad garnished with quartered cold roasted beets.

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