Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beet and Orange Salad with Spinach, Shaved Fennel, and Green Beans

  • Author: Danielle Goldstein

Description

A variation of this recipe was one of the most popular menu items at my restaurant.


Ingredients

Scale
  • 2 beets
  • 23 oranges, peeled
  • 1 cup spinach, washed, dried and cut into shreds
  • 1 head fennel
  • 1 cup green beans
  • 1/4 cup champagne vinegar
  • 1 TBS dijon mustard
  • 1 garlic clove, minced
  • 1 tsp honey
  • 3/4 cup walnut oil or olive oil
  • salt and pepper to taste

Instructions

  1. 1- Place the beets in a pot and cover with cold water. On the stovetop, bring them up to a boil, reduce the heat to a simmer, and simmer 30-35 minutes until a knife slides in and out easily. When they are tender but not mushy, use a slotted spoon to remove them to a plate and let them cool for about 15 minutes while you prep the rest of the salad.
  2. 2- For the salad, cut the peeled oranges into circles about 1/2 inch thick and set aside. Cut the core out of the fennel root and shave it very thin on a mandoline or with a knife. Wash the green beans and chop them into 1/4 inch pieces and set aside.
  3. 3- Make the vinaigrette by whisking the champagne vinegar, mustard, garlic, and honey in a bowl. Slowly whisk in the oil until you have a nice thick dressing. Add salt and pepper to taste.
  4. 4- When the beets have cooled a bit, use a paper towel to rub off all of the skin, retaining their nice round shape. Cut them into 1/2 inch rounds.
  5. 5- On 4 plates, alternately lay down a beet circle, orange circle, etc until you have used all of the beets and oranges. Mix the spinach, fennel, and green beans in a bowl with some of the dressing and place this mix next to the beets/oranges on each plate. Drizzle some more dressing over the beets and oranges, and some salt and pepper if you please. A striking salad that will impress your guests!

Notes

  • Not included in the box: Champagne vinegar, mustard, honey, oil, salt
  • Chef’s Tips: You could add toasted walnuts and goat cheese to this salad for some extra wow factor.