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Natural Awakenings Twin Cities

Roasted Beet, Citrus, & Fennel Salad

Prep time: 10 minutes

Cook time: 45 minutes – 1 hour 

Serves: 6

Orange Vinaigrette Ingredients:

¼ c. balsamic vinegar

1 t. fresh orange zest

2 T. fresh orange juice

1 t. fresh lemon zest

1 T. fresh lemon juice

1 t fresh lime juice

1 T. fresh lime juice

¼ cup rice wine vinegar

½ cup extra virgin olive oil 

1 T. maple syrup

2 t. Dijon mustard

1 clove garlic, finely minced 

Sea salt and black pepper, to taste


Salad Ingredients: 

4 medium beets

3 T. extra virgin olive oil

Sea salt

2 large organic oranges, zested, sliced, and cut into wedges

½ small fennel bulb, cut into thin slices

2 c. baby Arugula lettuce

2 c. mixed salad greens½ c. walnuts, chopped

 

Directions:

  1. Preheat oven to 400°F and combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. Set aside until ready to use.
  2. Wash beets and pat dry. Place each beet onto a piece of aluminum foil and rub with olive oil. Sprinkle each beet generously with salt before wrapping in aluminum foil and placing on a rimmed baking sheet.
  3. Place the baking sheet into the pre-heated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.
  4. Remove from oven and set aside to cool slightly. Once the beets are cool enough to handle, peel them under cold running water and cut them into slices.
  5. Toss Arugula and mixed field greens together with a little vinaigrette in a large bowl.  Arrange greens onto a serving platter or chilled individual salad plates and top with roasted beets, orange slices, sliced fennel, and walnuts. 
  6. Garnish with wispy fennel fronds, if desired, and serve immediately with remaining salad dressing. Enjoy!

 

Read the full March 2021 Magazine