Orange Salad with Beets and Fennel

Name: Orange Salad with Beets and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar, divided; 1 head Belgian endive, trimmed, cored, washed, and drained; 2 Tbsps Garnishes: each chopped fresh chives, fennel fronds, and mint; 1 Tbsp Dijon mustard; 1 fennel bulb, cored and thinly sliced; 2 Tbsps maple syrup; 2 navel oranges, peeled and cut into 1/2-inch sections; 59 milliliters olive oil; 118 milliliters small onion, thinly sliced (about; 59 milliliters fresh orange juice (about 1 orange); 8 servings Freshly ground pepper, to taste; 1 small head radicchio, trimmed, cored, washed, and drained; 6 smalls fresh beets, washed and trimmed of greens (red, golden, or any other variety, or a mixture); 8 servings Salt, to taste; 59 milliliters water

Orange Salad with Beets and Fennel is a gluten free, primal, and vegan recipe with 8 servings. This side dish has 151 calories, 3g of protein, and 7g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, orange juice, maple syrup, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Place beets on a lightly greased 8-inch square glass baking dish. (If using both red and golden beets, separate on different sides of pan to prevent red from bleeding onto golden.)

Ingredients you will need

Golden Beet

Beet

Equipment you will use

Glass Baking Pan

Frying Pan

Pour 2 tablespoons balsamic vinegar and next 4 ingredients over beets; season with salt and pepper. Cover tightly with foil.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Beet

Equipment you will use

Aluminum Foil

Bake at 400 for 40 to 45 minutes or until tender. Uncover and let cool to room temperature, reserving beet juice. Peel beets (see tips, below), and slice into 1/4-inch rounds.

Ingredients you will need

Beet

Juice

Equipment you will use

Oven

Separate leaves of endive, and tear radicchio into large pieces; arrange on a large platter or shallow bowl.

Ingredients you will need

Radicchio

Endive

Equipment you will use

Bowl

Layer beets, oranges, fennel, and onion.

Ingredients you will need

Orange

Fennel

Beet

Onion

Whisk mustard and remaining 2 tablespoons balsamic vinegar into reserved beet juice; season with salt and pepper.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Mustard

Juice

Beet

Equipment you will use

Whisk

Serve with salad.

Garnish, if desired.

You can use different varieties of beets interchangeably. Whole baby beets are nice in a salad. I also like yellow beets for both their mild flavor and beautiful color.

Ingredients you will need

Baby Beets

Beet

Roast beets for the best flavor.

Ingredients you will need

Beet

Peel beets by hand after they're cooked. The peel slips off easily, but it can be messy--wear gloves and an apron, and rub skin off with a paper towel.

Ingredients you will need

Beet

Dry Seasoning Rub