Orange Salad With Beets And Fennel

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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