Fennel, Roasted Beets + Orange Salad
Fennel, Roasted Beets + Orange Salad
Simple summer salad from the garden is bright with color and flavor.
Prep Time
15 minutesCook Time
14 minutesTotal Time
29 minutesIngredients
Yield: 4 - 6 servings
- 1 fennel bulb, sliced thinly on mandoline
- 1 beet, greens removed and set aside
- 2 oranges
- candied or plain pecans
- olive oil for drizzling
- 1 T za'atar seasoning
- lime olive oil (or any citrus infused flavor)
- strawberry balsamic vinegar (or any sweet, fruity flavor)
- sea salt + freshly ground black pepper to taste
Instructions
Step 1
Peel beet and slice thinly on mandoline. Place on a parchment line piece of foil, spray with olive oil and season with za'atar. Roast on hot grill for about 7 minutes and turn to roast an additional 7 minutes.
Step 2
Immediately set sliced fennel in a bowl of water with juice of one orange.
Step 3
Cut skin off orange keeping the fruit intact. Slice the orange into rounds.
Step 4
Layer beet greens on bottom of salad bowl.
Step 5
Remove fennel from water and toss with orange slices and beets. Drizzle with olive oil and vinegar and season with sea salt + black pepper. Top with pecans.
