Brighten up your winter salads with Roasted Beet, Fennel and Citrus Salad.
Did you know that there is a website out there whose sole purpose is just to generate puns? I shouldn’t really be surprised, it’s 2017 why wouldn’t there be a website to generate puns?
How did I find this website you ask?
Easy, I like food puns and I was trying to think of something punny to go with beets. My mind kept going to “beet it” but that’s boring. So I went to my trust google search and lo and behold came the pun generator. Want to know some of the gems it spouted out?
You are what you BEET
Beet the Beatles!
Turn the Beet Around
Beauty and the Beet
I really hope you got the sarcastic tone in my writing when I typed gems. Sadly the pun generate does not live up to my expectations. It seems it just took a bunch of sayings, quotes and names and replaced any word that rhymes with beet. I’ll stick with coming up with my own puns thank you berry much <— see what I did there ?
I think I’ve beet this topic into submission. I’m promise that was the last one.
Winter salads, the real reason why I had beets on the mind. They can be kind of boring you know? Does anyone want to sit down to a sad salad of limp out of season vegetables and trudge through it because they know they should?
Here’s the deal, you shouldn’t stop eating salads just because it’s winter but you should change them up just a little bit.
Beets are a winter salads best friend. They take time for sure, between the peeling and roasting and we won’t talk about the mess but the sweet earthy flavor is completely worth it.
This roasted beet, fennel and citrus salad plays on my favorite dinner theme of throw everything onto a sheet pan and let the oven do its magic. Yep even the citrus. Roasting it concentrates the flavor and brings out the natural sugars in the fruit.
With a lot of sweet flavors going on between the roasted beets, citrus and fennel everything is topped with a simple tangy mustard vinaigrette. Pair this salad with fish or chicken and you’ve got another healthy dinner for the books. It’s perfect for Whole30 (just eliminate that honey from the dressing) or just because you need to up your vegetable game in the dead of winter.
- 3-4 medium beets, peeled and sliced into 1/4 inch rounds
- 1 medium to large fennel bulb, sliced
- 1 blood or navel orange, sliced into 1/4 inch rounds
- 1 lemon, sliced into 1/4 inch rounds
- 1 tablespoons olive oil
- kosher salt and black pepper
- 2 cups baby kale or arugula
- 1/2 teaspoon honey
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1/3 cup extra virgin olive oil
- kosher salt and pepper to taste
- Heat your oven to 375 degrees.
- Place the sliced beets, fennel and citrus on a rimmed baking sheet and drizzle with olive oil. Season with kosher salt and roast in the oven for 45 minutes to one hour or until the beets are soft and tender. Rotating the vegetables about halfway through the cooking time.
- Remove from the oven and let cool slightly.
- While the vegetables are cooling mix the vinaigrette in a small bowl by whisking together the honey, mustard and vinegar and then slowly drizzling in the olive oil until the dressing is emulsified. Season to taste with salt and pepper.
- Add the baby kale or arugula to a large serving bowl or platter and top with the roasted vegetables. Either serve with the dressing drizzled on top or served on the side.
- Salad can be served warm or made ahead of time and served cold.