Roasted Beet Salad with Fennel and Radish
Try something new with your family and use Armor Farm's exciting watermelon radishes to create a colorful plate of Beet Salad with Fennel and Radish! This beautiful dish will remind you that healthy meals don't have to be boring!
For the salad:
- 8 medium roasted beets, 4 red and 4 golden, chilled (see notes)
- 1 lemon, juiced and added to a bowl of water
- 2 medium fennel bulbs, cored and shaved or thinly sliced (about 2 cups)
- 2 large Watermelon Radishes, reserve 8-10 slices for flowers
- 3 navel oranges, peel removed and sliced. Cut slices into quarters
- 1 small red onion, thinly sliced
- 1/2 Cup toasted pecan halves
For the vinaigrette:
- 1/4 Cup balsamic vinegar
- 1 clove garlic, grated
- 1 Tablespoons honey
- 1/2 Cup olive oil
- 1/2 Teaspoon fine sea salt or table salt
- Pinch of freshly ground white pepper
For the vinaigrette:
In a small jar combine the balsamic vinegar, garlic, honey, oil, salt and pepper, shake to blend, reserve.
For the beets:
Keep the beets separate from each color so the red beets do not bleed and color the golden beets. Working with on color of beets at a time, cut them in half and slice into wedges at about 1/2-inch thick. Place the beets on a plate lined with paper towels to absorb any juices.
For the fennel:
- Add the lemon juice to a bowl of water….the lemon juice will prevent the fennel from turning brown.
- Trim the stalks off the fennel close to the top of the bulb and either discard or save for another project. Reserve some of the fronds to snip as a garnish. Set the bulb on it’s bottom and slice the bulb in half. Remove and discard the core and any brown outer layers of the fennel bulb.
- Using a mandolin set on the thinnest blade possible, or the #1 blade on a food processor, shave the fennel. Add the shaved fennel the bowl of lemon water and let sit for 5 minutes. Drain the fennel in a mesh strainer, then tip out onto a kitchen towel and pat dry with paper towels and place on a plate.
Prepare the watermelon radishes:
- Trim the tops of the radish and remove the root tail. Peel the radish with a vegetable peeler and slice the radish as thinly as possible.
- Set aside 8-10 of the prettiest slices to make the garnish flowers.
- Stack the remaining slices and cut them into 1/8-inch strips. Transfer to a plate.
Prepare the oranges:
- Working with one orange at a time, cut both ends off and stand the orange on end.
- Slice off the peel and the white membrane. Cut the peeled orange into 1/4-inch slices and each slice into quarters and place on a plate. Repeat with remaining oranges.
The red onion:
Peel the onion and slice as thinly as possible, place on a small plate.
Arrange the salad in 3 layers:
- On a large platter or shallow salad bowl, randomly arrange 1/3 of the red and golden beets across the platter. Sprinkle with 1/3 of the fennel shaves, 1/3 of the radish strips, 1/3 of the oranges and 1/3 of the onion slices and toasted pecans.
- Drizzle 2 tablespoons of vinaigrette over the layer and repeat the process for two more layers.
For the garnishes:
Snip fennel fronds over the top of the salad. To make the radish flowers: Place the tip of a paring knife at the center of a radish slice an cut to the edge. Hold the radish and overlap the radish edges, creating a cone. Place the flowers randomly on the salad along with sprigs of mint.
Prepare each salad component on a separate plate then the salad will be assembled in 3 layers. Each layer will be drizzled with vinaigrette.
Keep the beets separated during roasting, chilling and preparing so the red does not bleed into the golden beets.
A mandolin works well in slicing the fennel and radishes super thin. If you do not have a mandolin, the 1mm blade of a food processor will work.
Add the shaved fennel to the lemon water immediately after shaving. The acid in the lemon will prevent the fennel from turning brown.
Calories: 149kcal | Fat: 12g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 10g | Cholesterol: 0mg | Sodium: 136mg | Carbohydrates: 11g | Fiber: 3g | Sugar: 7g | Protein: 2g