Description
This Chioggia Beet and Fennel Salad is a vibrant and refreshing dish featuring julienned raw beets, crisp fennel, creamy goat cheese, and a zesty citrus dressing.
Ingredients
Units
Scale
- 2 chioggia beets
- 1 head fennel
- Juice of one orange
- Juice of two lemons
- Zest of one orange
- 3 tablespoons (45 ml) extra virgin olive oil
- Kosher salt, to taste
- 1/4 cup (30 g) walnuts
- 6 cups (250 g) mixed greens
- 1/4 cup (60 g) goat cheese, crumbled
Instructions
- Cut the greens off the top of the beets and reserve for later use. Peel the beets with a vegetable peeler. Using a slicer or mandolin, thinly slice the beets. Stacking a few slices, use a chef’s knife to cut the beets into narrow strips. Place in a medium bowl.
- Remove the fennel fronds. Remove the tough outer layers and cut in half lengthwise (from the top, where the fronds were, through the core end.) Remove the triangular shaped core at the base. Using the slicer or mandolin, thinly slice the fennel. Rinse the slices, dry with a paper towel, and slice into narrow strips, just as you did the beets. Add to the bowl with the beet strips.
- Place the orange juice, lemon juice, orange zest and olive oil in a small, sealable container. Shake vigorously. Season with salt.
- Place the walnuts on a sheet pan. Drizzle with olive oil, and season with salt. Toast in a preheated oven (or toaster oven, when it is 100° outside.) Allow to cool, and coarsely chop.
- Place the mixed greens in a large bowl. Dress both the greens and the beet and fennel strips with the citrus vinaigrette you just made. Taste, and season each with salt if needed.
- Distribute the greens on 4 plates, topping each with a quarter of the beet and fennel slaw. Top with the crumbled goat cheese, chopped walnuts, and minced chives.
Notes
Chioggia beets have a beautiful ring pattern that fades when cooked, so using them raw preserves their striking appearance. If the beets taste too earthy for your liking, consider pickling them. A mandolin makes julienning the beets quick and easy, but a food processor can also be used if you’re short on time. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10
- Sodium: 150
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 5
- Cholesterol: 10