OK, confession time: I have NEVER eaten fennel or beets. They are completely new veggies to me. Seriously. New. So I had to come up with some way to try these things. And boy am I glad that Harmony Valley Farm's recipes came to the rescue! I made this salad to take to a potluck and was sorry that I forgot to take the little bit leftover back home with me it was so good! Oh, and I don't care for mustard so I omitted that part and it was still delicious!
Fennel Beet and Orange Salad
from Harmony Valley Farm
2-3 medium beets
1 head of fennel
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
Salt and pepper to taste
1.Preheat oven to 400 º. Remove beet tops and set aside. Trim stems to 1”, scrub beets, rub with oil, and roast until tender, about 1 hour. Cool.
2.Thinly slice fennel bulb crosswise and sauté slowly with a small amount of oil over low heat until it is nicely browned. Remove from heat.
3.Zest one orange. Whisk balsamic with orange zest, Dijon, 2 Tbsp oil, and salt and pepper.
4.Cut peels and white pith from oranges. Cut crosswise into thin slices.
5.Chop fennel stalks and reserve fronds.
6.Peel cooled beets and cut into 1” chunks.
7.Toss browned fennel bulb with orange slices, beets, fennel stalks, and dressing.
8.Sprinkle with chopped fennel fronds to taste.