Fresh, crisp and gorgeous on the plate – this salad pairs earthy-sweet beets with crunchy fennel, tangy citrus, creamy goat cheese and toasted walnuts for a side dish that absolutely steals the show!
- Prepare the fennel and beets: Trim the stalks of each fennel bulb, reserving some feathery fronds for garnish. Using a mandoline or sharp knife, thinly shave the fennel bulbs into very thin slices. Place in a bowl of cold water. Trim the ends off each beet and cut around the edges to remove the peel (or use a peeler). Slice the beets thinly and place in a second bowl of cold water.
2. Make the vinaigrette: In a small bowl, combine olive oil, orange juice, lemon juice, honey, Dijon, salt and pepper.
3. Assemble the salad: In a serving dish, arrange the fennel, beets and oranges. Drizzle with vinaigrette. Sprinkle with goat cheese, walnuts and fennel fronds. Finish with another light drizzle of vinaigrette and enjoy!
Shaved Fennel & Beet Salad
Serves 6
All you need:
2 medium fennel bulbs
3 medium beets (red, golden or candy cane)
Vinaigrette –
3 tablespoons olive oil
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey (or pure maple syrup)
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
1 orange, segmented
2 tablespoons crumbled goat cheese
2 tablespoons toasted walnut halves and pieces
All you do:
- Prepare the fennel and beets: Trim the stalks of each fennel bulb, reserving some feathery fronds for garnish. Using a mandoline or sharp knife, thinly shave the fennel bulbs into very thin slices. Place in a bowl of ice water. Repeat that process with the beets.
- Make the vinaigrette: In a small bowl, combine olive oil, orange juice, lemon juice, honey, Dijon, salt and pepper.
- Assemble the salad: Drain fennel and beets and pat dry with paper towels. In a serving dish, arrange the fennel, beets and oranges. Drizzle with vinaigrette. Sprinkle with goat cheese, walnuts and fennel fronds. Finish with another light drizzle of vinaigrette and enjoy!