Beet Salad with Shaved Fennel

Beet Salad with Shaved Fennel

Earthy beets, the unmistakable flavor of fennel and fresh, bright citrus are brought together with a tangy and refreshing dressing. This classic restaurant dish combination is a flavor sensation!


serves 2-4


1 bunch beets, cleaned and trimmed

4 cups water

½ cup red wine vinegar

¼ cup sugar

3 tablespoons sea salt

1/8 teaspoon freshly ground black pepper

3 blood oranges

3 tablespoons champagne vinegar

3 tablespoons olive oil

1 bulb fennel, trimmed and thinly shaved crosswise, fronds chopped

1/4 cup goat cheese, crumbled

1 bunch arugula



Preheat the oven to 350 degrees F.

Place the beets in a large roasting pan and pour over water, red-wine vinegar, sugar and 3 tablespoons salt. Cover with parchment and foil. Roast until just tender and can easily be pierced with a knife, about 40 minutes.

Peel the beets under cool water. Cut in half lengthwise and again in quarters.

Juice 2 of the blood oranges into a small pot and boil until the juice is reduced by half. Add the orange juice to a blender with one beet and the champagne vinegar and blend until smooth. While the motor is running, add the oil and season with salt and pepper. Strain into a medium bowl.

Peel the remaining blood orange and separate into sections. Toss the fennel, fronds, and arugula with 2 tablespoons dressing. Plate dressed greens. Toss the remaining beets and orange sections in the vinaigrette, season with more salt and pepper if necessary, and arrange on top of the greens. Sprinkle with goat cheese and serve.


vegetable plate

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