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Ruby Red Beet Salad with Fennel and Walnuts
This is a lighter version of Not Derby Pie's Beet Salad. Deliciously light and colorful, it uses walnut oil and oranges to make a terrific dressing that tops roasted beets, sectioned oranges, and spicy fennel. Ingredients
- 2 large beets, roasted and sliced – directions below
- 1 large fennel, thinly sliced
- 1 large orange, zested, sectioned and sections halved
- ¼ cup walnut pieces, toasted
- 2 tsp orange zest
- 1 small shallot, minced
- ¼ cup orange juice
- ¼ cup champagne vinegar
- ⅓ cup walnut oil
Directions
- 1. Preheat oven to 375. Wrap beets in aluminum foil and place on baking sheet. Bake 45 minutes to an hour, until beets are tender. Allow beets to cool, then peel, halve and slice into sections.
- 2. Toast fennel seeds and walnuts in separate pans. Set aside the walnuts.
- 3. Add fennel to orange juice, orange zest, vinegar, walnut oil and shallots. Combine to make dressing.
- 4. Add enough dressing to fennel in a large bowl to your taste and toss to coat. I prefer not to overdress a salad, so I didnât use all the dressing in this salad.
- 5. Add enough dressing to lightly dress the beats and toss to coat.
- 6. Layer fennel, beets, and oranges on a platter.
- 7. Pour a little more dressing over the salad and top with walnuts. Season with salt and pepper to taste.
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looks like a great recipe, very nice and light.
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