Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 bunch roasted beets (6-8) cooled, chopped 1 bulb fennel, sliced crosswise 1 large orange, zested, peeled, chopped 1/4 cup olive oil 1/4 cup orange juice 2 tablespoons lemon juice 1 teaspoon Dijon mustard Salt and Pepper to taste |
In a glass bowl, mix beets, fennel and chopped orange. In a jar with a lid, mix oil, juices, zest, mustard, salt and pepper. Shake well to blend. Pour dressing onto salad, stirring well to coat. Serve immediately or let marinate in the refrigerator before serving. Can be served on a bed of greens. If you want colors to remain distinct, compose each salad on it own plate and serve with dressing on the side. |
