Beet, Fennel And Spinach Salad
This vibrant beet and fennel salad with a zesty orange vinaigrette is a delightful combination of earthy and fresh flavors. Roasted beets, crisp fennel, and tender spinach come together in a colorful dish that is as visually appealing as it is delicious. Tossed in a tangy balsamic dressing with hints of citrus and finished with a sprinkle of cheese, this salad is a perfect balance of textures and tastes. A refreshing addition to any meal, this salad is sure to please your taste buds. Enjoy the flavors of this nutritious and satisfying dish!
— Constant Cookbook
Ingredients
- 4 small beets, stems trimmed but still intact
- 2 shallots, minced
- 2 Tbs. balsamic vinegar
- Finely grated zest of 1/2 orange
- Juice of 1/2 orange
- 1/2 tsp. ground coriander (optional)
- 1/2 tsp. salt
- Pinch of freshly ground pepper
- 1/4 cup olive oil
- 2 small fennel bulbs or 1 large bulb, trimmed, quartered lengthwise, cored and thinly sliced crosswise
- 5 oz. baby spinach
- 1 oz. ricotta salata or Parmigiano-Reggiano cheese, shaved
Instructions
- <b>Cook the beets</b>
- Preheat an oven to 350&#176;F.
- Wrap the beets separately in aluminum foil and bake until tender when pierced with a knife, 35 to 45 minutes. Let cool, then peel and cut into 1/2-inch cubes.
- <b>Make the vinaigrette</b>
- In a large bowl, whisk together the shallots, vinegar, orange zest, orange juice, coriander, salt and pepper. Gradually whisk in the olive oil until smooth. Add the beets and toss to coat. Let stand at room temperature for about 30 minutes, stirring occasionally.
- Add the fennel, spinach and half of the cheese to the beets and toss to combine. Arrange on plates, top with the remaining cheese and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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