This beet salad uses winter citrus to create a transition into spring. Sweet roasted beets, fennel and orange come together with a savory and lightly sweet white-wine vinaigrette.
Makes 8 servings
8 medium-sized beets
1 shallot, peeled
1 tablespoon canola oil
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
1 medium-sized fennel bulb, sliced thinly
2 oranges, segmented
2 cups arugula
Preheat oven to 425°F. Place beets and shallot on a foillined baking sheet, rub with canola oil and cover with another piece of foil. Roast for 45 minutes, then remove the shallot. Roast beets 40 minutes longer or until fork-tender.
Once beets are slightly cooled, slice the ends off and remove the peel with your hands. Slice beets into bite-size pieces.
In a blender or food processor, place the roasted shallot, white wine vinegar, honey, Dijon mustard and olive oil. Puree until the vinaigrette is emulsified.
In a large bowl, combine beets, fennel, oranges and arugula with the vinaigrette and toss to combine. Alternatively, you can style on a serving plate and drizzle the dressing on top for a nicer presentation. The beets and vinaigrette can be made up to a day in advance.