Chioggia Beet and Fennel Salad
Recipe Type: Salad
Prep Time: 
Total Time: 
Serves: 4
Chioggia Beet and Fennel Salad - quick and easy, with julienned raw beets
  • 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
  • ¼ cup (30 g) walnuts
  • 6 cups (250 g) mixed greens - lettuces, arugula
  • 4 ounces (115 g) crumbled goat cheese
  • 2 tablespoons minced chives, parsley, or mint
  1. 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.
  2. 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.
  3. Place the orange juice, lemon juice, orange zest and olive oil in a small, sealable container. Shake vigorously. Season with salt.
  4. 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.
  5. 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.
  6. 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.
Recipe by Honest Cooking at