Beet Salad with Honey-Fennel Flower Dressing
Ingredients
Scale
- 4 small-medium beets
- Extra virgin olive oil
- Coarse salt
Dressing
- 1 tablespoon extra virgin olive oil
- 2 medium shallots, thinly sliced
- 1/3 cup honey
- 2 tablespoon fennel flowers
- 1 large egg yolk
- 2 tablespoons champagne vinegar (or other vinegar)
- 1 teaspoon dijon mustard
- 1 cup safflower oil
- Salad
- Spring mix
- 1/2 cup toasted almonds, lightly chopped
- 8 oz fresh goat cheese, crumbled (opt)
Instructions
- Preheat oven to 425 degrees. Wrap beets in foil and place on a rimmed baking sheet. Roast until tender, 45 to 60 minutes. Let cool briefly, then rub with a paper towel to remove skins. Cut into 3/4-inch wedges.
- In a large bowl, whisk together oil, shallots, honey, fennel flowers, egg yolk, vinegar, mustard, safflower oil; season with salt and pepper. Toss beets in dressing and sprinkle with almonds and crumbled cheese, and more fennel flowers, to taste.
Notes
- Not Included in Large Real Food Boxes: Olive Oil, Salt, Honey, Vinegar, Dijon Mustard, Safflower Oil, Goat Cheese (opt)
Nutrition
- Serving Size: 2