RECIPE: Roasted Beet, Fennel, and Citrus Salad

Perfect for the end of summer, this Roasted Beet, Fennel, & Citrus salad will bring seasonal flavors that you won’t be able to get enough of. Put this elevated salad dish for 4 together in just 1 hour; and when you’re ready to eat, pair it with a red blend like one in our newest Weekly Tasting set, The American Way: Big Red Blends.

Here are the ingredients:

  • 3 medium beets
  • 1 medium orange
  • 1 medium ruby red grapefruit
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp finely chopped shallot
  • 2 tsp honey
  • 1 bulb fennel, thinly sliced
  • salt and pepper
  • 4 cups arugula or mixed greens

And the directions:

  1. Preheat oven to 400°F. Scrub beets and wrap in foil.
  2. Bake until easily pierced with a fork or metal skewer, about 1 hour.
  3. Let cool, then peel the beets and discard stems. Slice the beets into half-moons.
  4. 2. Cut orange and grapefruit into segments over a bowl and reserve any juices. Remove the fruit from their membranes.
  5. 3. In a small bowl, whisk the dressing ingredients: oil, vinegar, shallot, honey, and 2 tbsp of reserved citrus juice. Salt and pepper to taste.
  6. 4. In a large bowl, gently toss the greens, citrus segments, and fennel with dressing. Place beets on top and drizzle with additional dressing.

And before you know it, you’ll have a mouthwatering healthy meal to match with your favorite red blend. Don’t miss out on this recipe card or any of the wines in The American Way: Big Red Blends Weekly Tasting set, premiering August 17, 2020. Happy cooking!

Leave a Comment

Your email address will not be published. Required fields are marked *