Style at Home
ROASTED BEET, FENNEL AND CITRUS SALAD WITH BLUE CHEESE AND WALNUTS
3 medium beets, peeled and cut into ½-inch wedges
1 tbsp olive oil
Salt and pepper
3 tbsp orange juice
2 tsp white wine vinegar 1 tsp Dijon mustard Pinch salt
2 tbsp olive oil
1 fennel bulb, quartered and thinly sliced lengthwise
2 clementines, peeled and sliced crosswise ½ cup chopped walnuts
½ cup crumbled blue cheese
Fennel fronds, for serving
Roast the Beets Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Place the beets into a medium bowl and toss with olive oil, salt and pepper. Arrange in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning once or twice, until fork-tender. Set aside to cool for 10 minutes.
Orange Vinaigrette Meanwhile, add orange juice, vinegar, Dijon and salt to a salad bowl and whisk until combined. While continuously whisking, slowly drizzle olive oil into the bowl until the dressing is bright orange and emulsified. Season with pepper to taste.
Salad Add the fennel to the salad bowl and gently toss with the dressing until the fennel is evenly coated. Place in the fridge until the beets have cooled.
When ready to serve, add the beets and clementine slices to the fennel and toss the salad to redistribute the dressing. Top with walnuts and blue cheese and tear fennel fronds overtop for garnish.