Deep maroon beets.  Bright orange orange wedges.  Snowy white fennel slices.  Tender green greens.  The earthiness of the beets and fennel is balanced with the sweetness of the oranges and of the beets themselves.  This hearty salad is both wholesome and healthful; and can be a meal all by itself.

It is really quite easy.  Roast the beets (start this at least 45 minutes beforehand).  They are ready when they are soft and yielding easily being stabbed with a knife.  Once they are cooked, I peel them with a spoon under running cold water.  You should be able to scrape the skin off with no problem.  Slice them into wedges.

Supreme the oranges and squeeze the juice off the rind into a bowl.  Add a tablespoon of white wine vinegar, a tablespoon of mustard, a pinch each of salt and pepper and whisk in a tablespoon of olive oil.  I like adding a teaspoon of brewer's yeast to the dressing, this adds a certain je ne sais quoi and a host of B vitamins.

Slice the fennel REALLY thin - I wouldn't dream of using anything for this besides a mandolin.  Toss the fennel slices with the dressing and with some greens.  Place the beet and orange wedges on top in a nifty design.  I like a few extra grinds of black pepper on top of mine.



Authordavid koch