Orange, Beet and Fennel Salad

Name: Orange, Beet and Fennel Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 beets, greens removed; 2 teaspoons Dijon mustard; 3 fennel bulbs; 1 Tbsp lemon juice; 59 milliliters olive oil; 4 oranges; 2 Tbsps red wine vinegar; 8 servings Salt and pepper; 59 milliliters vegetable oil

Orange, Beet and Fennel Salad might be just the side dish you are searching for. Watching your figure? This gluten free, whole 30, and vegan recipe has 196 calories, 2g of protein, and 14g of fat per serving. This recipe serves 8. If you have vegetable oil, dijon mustard, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350F. Trim beets and wrap separately in foil; crimp edges. Roast on a rimmed baking sheet until tender, 45 minutes to 1 hour.

Ingredients you will need

Beet

Wrap

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Cut a thick slice off top and bottom of each orange. Use a sharp knife to cut away peel and pith from fruit, slicing from top to bottom. Working over a bowl to catch juices, cut between membranes and remove orange segments.

Ingredients you will need

Orange Slices

Orange

Fruit

Equipment you will use

Knife

Bowl

Drain on paper towels. Reserve juices.

Equipment you will use

Paper Towels

Cut fennel bulbs into quarters, remove core and pull apart layers. Thinly slice each layer and transfer to bowl of collected orange juice; toss.

Ingredients you will need

Fennel Bulb

Orange Juice

Equipment you will use

Bowl

Remove beets from oven and carefully pull open foil. (Be careful: Hot steam will escape.) When cool enough to handle, hold under cold running water and rub off skins. Halve beets; cut each half into 1/4-inch-thick slices.

Ingredients you will need

Beet

Water