Fennel Beet Citrus Salad

Ingredients

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For the vinaigrette

• 1 small shallot

• 1 lemon, juiced

• 2 Tbsp freshly squeezed blood orange juice

• 1 Tbsp champagne vinegar

• 1/4 cup high quality olive oil

• handful of mint leaves, chopped finely

For the salad

• 1 package of golden beets, precooked

• 1 fennel bulb, cut into small strips

• 1 Tbsp olive oil

• 2 blood oranges, peeled and cut into strips

• handful of mint leaves

• optional to add 1/4 red onion, thinly sliced

Helpful Tips

You can bake beets yourself wrapped in foil or use precooked refrigerated beets

If you don’t have champagne vinegar, use white wine vinegar, although I strongly prefer champagne vinegar for this recipe

Instructions

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1. Preheat the over to 350 F

2. Trim, core, and cut the fennel into ~1/2 inch strips and toss with olive oil, salt, and pepper, and bake for ~45 mins. Checking frequently to be careful not to burn. Let cool

3. Slice the beets and blood orange and arrange them on a serving platter and season with some salt

4. Add cooled fennel slices (and optional thinly slice red onion) to serving platter

5. Add all the ingredients for vinaigrette to a mason jar and shake. Add salt, pepper, and additional olive oil to taste

6. Garnish salad with mint and drizzle desired amount of vinaigrette