Ingredients
- 6 small fresh beets, washed and trimmed of greens (red, golden, or any other variety, or a mixture)
- 1/4 cup balsamic vinegar, divided
- 1/4 cup fresh orange juice (about 1 orange)
- 1/4 cup water
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- Salt, to taste
- Freshly ground pepper, to taste
- 1 head Belgian endive, trimmed, cored, washed, and drained
- 1 small head radicchio, trimmed, cored, washed, and drained
- 2 navel oranges, peeled and cut into 1/2-inch sections
- 1 fennel bulb, cored and thinly sliced
- 1 small onion, thinly sliced (about 1/2 cup)
- 1 tablespoon Dijon mustard
- Garnishes: 2 tablespoons each chopped fresh chives, fennel fronds, and mint
Description
The Different Colors And Textures Make This A Lovely First Course. It's Better To Layer Than Toss This Salad So The Beets Won't Stain The Other Ingredients. Prep: 20 Minutes, Bake: 40 Minutes.
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