Tangy Beet and Fennel Salad

Name: Tangy Beet and Fennel Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 567 grams beets (about 4 medium); 6 servings Freshly ground black pepper; 1 Tbsp Dijon mustard; 1 large bulb fennel; 3 Tbsps fresh tarragon leaves, torn; 2 grapefruits; 1 teaspoon honey; 1 teaspoons kosher salt, plus to taste; 432 grams mache or other tender lettuce; 54 milliliters extra-virgin olive oil, plus more for roasting beets; 1 Tbsp tarragon vinegar

Tangy Beet and Fennel Salad might be a good recipe to expand your hor d'oeuvre repertoire. One serving contains 194 calories, 4g of protein, and 10g of fat. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. If you have tarragon vinegar, grapefruits, dijon mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Users who liked this recipe also liked Tangy Apple and Beet Salad, Tangy Roasted Beet Salad, and Tangy Roasted Beet Salad.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Trim the beet stems.

Ingredients you will need

Beet

Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package.

Ingredients you will need

Olive Oil

Beet

Equipment you will use

Aluminum Foil

Transfer to small roasting pan. Roast the beets until they can be easily pierced with a knife, about 1 hour. When cool enough to handle, rub or peel off skins.

Ingredients you will need

Beet

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Knife

Meanwhile, halve and very thinly slice the fennel (we love a mandolin for this). Soak in cold water to crisp. Segment the grapefruits over another bowl, reserving the juice.

Ingredients you will need

Grapefruit

Fennel

Juice

Water

Equipment you will use

Bowl

Cut the segments in half.

Whisk 2 tablespoons of the reserved grapefruit juice with the mustard, vinegar, honey, and 1/2 teaspoon salt in a medium bowl. Gradually add the oil in a steady stream to make a creamy dressing. Season with pepper to taste.

Ingredients you will need

Grapefruit Juice

Mustard

Vinegar

Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Thinly slice the beets with a knife or on a mandolin and toss in a bowl with 3 tablespoons dressing. Season with salt and pepper to taste and arrange on individual plates.

Ingredients you will need

Salt And Pepper

Beet

Equipment you will use

Knife

Bowl

Drain the fennel, dry well. Just before serving, toss the fennel, lettuce, grapefruit, and tarragon with dressing. Divide evenly and set on beets.

Ingredients you will need

Grapefruit

Tarragon

Lettuce

Fennel

Beet

Serve immediately.

Equipment

Ingredients

Servings:

567grams

beets (about 4 medium)6servings

Freshly ground black pepper 1Tbsp

Dijon mustard 1large

bulb fennel 3Tbsps

fresh tarragon leaves, torn 2

grapefruits 1teaspoon

honey 1teaspoons

kosher salt, plus to taste 432grams

mache or other tender lettuce 54milliliters

extra-virgin olive oil, plus more for roasting beets 1Tbsp

tarragon vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Eighteen Miles Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Eighteen Miles Chardonnay

Winemaker Jessica Boone looked to the cool Sonoma Coast for this bright, complex Chardonnay. Light stone fruit, Meyer lemon and appealing minerality on the nose carry over onto a creamy palate balanced by vibrant acidity. Notes of vanilla and sweet oak enhance the wine's complexity. For the wines of Eighteen Miles, Jessica Boone (of Passalacqua Winery) sources grapes from nine distinct appellations all within an eighteen mile radius around Healdsburg, CA. Please also try Eighteen Miles Cab, Zin, Pinot Noir and Petite Sirah.