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Roasted Beet, Orange, and Fennel Salad with Balsamic Vinaigrette

Ingredients

  • 2 very large or 4 medium beets peeled
  • 2 tablespoons olive oil
  • 2 navel oranges
  • 1/8 piece of fennel bub and a few pieces of the fronds for garnish

For the Dressing

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 garlic clove pressed or grated
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400
  2. Drizzle each beet with olive oil and wrap individual aluminum foil packets
  3. Roast in oven for about an hour, depending on size, shake and flip after first 30 minutes
  4. Remove from oven, unwrap, cool, dice, and refrigerate until needed
  5. Combine all dressing ingredients in a Mason jar, shake vigorously, and set aside
  6. Cut ends off orange, slice down sides to remove peel, split in half, remove center white thing, and cut into halves or thirds
  7. Using a knife, food processor, or mandolin cut very thin slices of fennel - you don't need much - maybe 1/8 cup of less unless you love it then by all means use as much as you want
  8. Arrange beets on a plate or bowl, top with oranges, sprinkle the fennel over the top, add as much dressing as desired, and garnish with fennel fronds
  9. Serve cold or at room temperature