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ROASTED BEET, FENNEL AND CITRUS SALAD WITH BLUE CHEESE AND WALNUTS

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SERVES 4

Roasted Beets

3 medium beets, peeled and cut into ½-inch wedges

1 tbsp olive oil

Salt and pepper

Orange Vinaigrett­e

3 tbsp orange juice

2 tsp white wine vinegar 1 tsp Dijon mustard Pinch salt

2 tbsp olive oil

Pepper

Salad

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.

 ??  ?? ROASTED BEET, FENNEL AND CITRUS SALAD WITH BLUE CHEESE AND WALNUTS
ROASTED BEET, FENNEL AND CITRUS SALAD WITH BLUE CHEESE AND WALNUTS

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