Cookbook

Roasted Bett, Feneel and Citrus Salad

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Ingredients

  • 6 medium racines rouges
  • 2 medium orange
  • 2 pamplemousse, rouges
  • 3 Tbsp huile d'olive
  • 3 Tbsp vinaigre, de vin blanc
  • 1 Tbsp echalotte, finely chopped
  • 2 tsp miel
  • 1/4 tsp poivre
  • 2 bulbe fenouil, thinly sliced
  • 4 cup greens, mixed

Instructions

Roast beets (400 F) - 1h. Thinly slice.

Cut the oranges and grapefuits into segments. Reserve juice. In a bowl whisk together the oil, vinegar, shallot, honey, pepper and 3 Tbsp of the served juice. In a large bowl, gently toss the beets, citrus segments and fennel with the dressing. To make ahead, refrigerate at this stage. Serve over mixed greens.

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Notes