Sometimes I have thought about what to open that night before 8am...

Friday, April 15, 2011

7 Ingredient Beet and Orange Salad

I serve this just about every year at Easter brunch. The salad is beautiful, delicious, and a snap to prepare.

3 large Beets (boiled or roasted, your choice)
3 large Naval Oranges
1 Fennel Bulb (shaved)
2 bags Mixed Spring Greens (rinsed and dried)
1/3 cup Balsamic Vinegar
1 tablespoon Dijon Mustard
Cracked Black Pepper

Slice beets and set aside. Peel your Naval oranges, slice into circles, and set aside.

Place your spring greens on a large platter. Arrange beets and oranges in alternating slices around the perimeter.  Mound your shaved fennel in the center. Just before serving, whisk together mustard and balsamic vinegar and drizzle over the top of the salad. Garnish with fresh cracked black pepper.

Serve and Enjoy!

1. It is very important that you shave the fennel. Fennel's flavor is very strong, and unless you really, really want your salad to taste like black liquorice, you need the fennel to be in very thin strips. I am not a liquorice fan, and yet I love the fennel on this salad. Shaving it is the key.

2. This is a great make ahead salad. Cook and slice your beets up to 2 days before. Peel and slice your oranges 2 days before. Arrange the entire platter first thing in the morning. Then at brunch, all you need to do is drizzle the dressing and serve!

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