The Atlanta Journal-Constitution
BEET, FENNEL AND CITRUS SALAD WITH HORSERADISH
This elegant winter salad can be made with oranges or grapefruit, and would be lovely with blood oranges. The horseradish dressing gives it a nice zip. One good way to cook beets is to roast them at 350 degrees, covered in foil with a half cup of water in the pan, until tender when pierced with a knife, about 1 hour.
1 pound cooked and peeled beets,
sliced or cut into wedges 2 oranges or 1 large grapefruit, cut
into suprêmes (see note) 1 large fennel bulb, thinly sliced
crosswise
1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon finely grated fresh or
prepared horseradish
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons minced chives or
parsley
Place the beets, citrus sections and sliced fennel on a large platter or in a bowl.
In a small bowl, whisk together the olive oil, lemon juice, horseradish, black pepper and salt.
Drizzle the beets, citrus and fennel with the dressing, and toss to coat. Taste and adjust seasons and garnish with herbs. Serves 4.
To section citrus fruit:
Cut off the top and bottom of the fruit so it will sit flat on a cutting board. Use a sharp knife to carve off the peel and white pith, following the curve of the fruit with the knife and cutting away as little of the fruit pulp as possible. Hold the fruit over a bowl to catch all the juices, and loosen the sections by cutting on either side of the white membranes that separate the citrus segments. Lift out each section (sometimes called a suprême) in one piece and remove any seeds. After removing the citrus sections, squeeze all the juice from the membranes into the bowl.
Per serving: 208 calories (percent of calories from fat, 57), 3 grams protein, 21 grams carbohydrates, 6 grams fiber, 14 grams fat (2 grams saturated), no cholesterol, 224 milligrams sodium. Adapted from “The Joy of Cooking” by Irma S. Rombauer, Marion R. Becker, Ethan Becker, John Becker and Megan Scott (Scribner, $40).