Recipe: Beet-Fennel-Orange Salad
This salad alone could swell the world\'s current population of beet-lovers. Make sure to use a combination of golden or chioggia beets with the usual red beets, as they have a milder flavor - plus, the red and gold colors together are gorgeous to look at. If you can\'t find ricotta salata (a semi-firm white cheese), you can substitute goat cheese. (see also Daikon-Parsley Salad)
- 2 bunches of beets, trimmed
- head of fennel
- 1/2 cup walnuts, coarsely chopped
- 2 oranges
- 1/2 cup ricotta salata, cut into matchsticks
- 5 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 2 Tbsp. lemon juice
- 1 tsp. salt
- 2 Tbsp. chopped fresh parsley (optional)
1. Place the beets in a roasting pan and add about 1/2 inch of water. Cover tightly and roast at 375° for about 30 minutes, or until easily pierced with a fork. Allow to cool slightly and then peel or cut skins off. Cut beets into 2-inch pieces or wedges.
2. Whisk together olive oil, vinegar, lemon juice and salt. Add about 3/4 of the dressing to the beets while they are still warm. Toss gently and set aside.
3. Trim the fennel bulb of the green stalks, the stem end, and any brownish or wilted areas. Using a mandoline, a vegetable peeler or a very sharp knife, cut the fennel into slices so thin they are almost shavings. Pour the rest of the dressing into the fennel and set aside.
4. Cut both ends off the oranges. Using a sharp paring knife, cut the peel and pith off the orange, so that the flesh of the orange is completely exposed. Cut into the orange along the membrane and then on the other side, so as to cut out a triangular wedge of orange, which will be free of pith. Do this to both oranges; set aside.
5. A few moments before serving, toss all elements together - beets, fennel, walnuts, cheese, oranges and parsley. Enjoy!
Feeding Your Family Newsletter: Spring Cleaning Recipes: Beet-Fennel-Orange Salad - Daikon-Parsley Salad What\'s In Season? Spinach - Things We Love: The Fat Factor - Health Check: Formula Fear - Mothership Meals\' Blog