![]() Serving size: 3/4 cup beet salad and 1/2 cup greens Per serving: Calories 130 Total Fat 5g (Mono Fat 3.8g, Poly Fat 0.6g, Sat Fat 0. Stir well and drain some of the accumulated liquid off before spooning over the greens, if desired, or serve in bowls and savor the juices. To refrigerate: Place the dressed beet, fennel, and citrus mixture in an airtight container where it will keep for up to 3 days. To make ahead, refrigerate at this stage. In a large bowl, gently toss the beets, citrus segments, and fennel with the dressing. (Reserve any remaining juice to drink or use in a future recipe.)ĥ. ![]() In a small bowl, whisk together the oil, vinegar, shallot, honey, salt, pepper, and 3 tablespoons of the reserved citrus juice. Separate the juice and the segments, reserving both.Ĥ. Then with a paring knife, working over a bowl, remove the fruit segments from their membranes. Cut the oranges and grapefruits into segments by slicing off the top and bottom of the fruit, then, standing it on one end, cut downward, following the line of the fruit, to remove the peel and white pith. Cut the stems off and discard, then slice the beets thinly into half-moons.ģ. Allow to cool until you can handle them comfortably, then peel the beets using your fingers and paring knife as needed. ![]() Bake until easily pierced with a fork or metal skewer, about 1 hour. Scrub the beets well, then wrap each beet in foil and place on a baking sheet. Slice any stems and leaves off of the beets, leaving just about a half inch of stem on the beet. Try this salad as a starter before the Chicken Braised in Red Wine or with the Creamy Zucchini Soup.Ģ medium bulbs fennel, trimmed, cored, and thinly slicedĢ. For extra convenience you can skip roasting the beets and purchase the vacuum-packed, precooked beets (unseasoned), found in the refrigerator section at the grocery store. A honey-touched citrus vinaigrette ties them all together, and the stunning crimson mixture sits royally on a bed of fresh greens. Garnish each plate with equal amounts of avocado slices, crispy lentils, and fresh herbs.Sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio.
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