Saturday, September 12, 2020

Beet and Fennel Salad with Mustard Vinaigrette

I made this beet and fennel salad from PrairiErth Farm beets and fennel and fresh locally grown onions and dressed it with a mustard seed vinaigrette.

I love the combination of beets and fennel. They are just one of those flavor combinations that seem made for each other to me. Just before serving I topped it with toasted walnuts and freshly chopped chives from Smits Farm.

Home Cookin v9.81 Chapter: My Recipes
Mustard Seed Vinaigrette:
1 Tbsp whole grain Dijon mustard
1 Tbsp Dijon mustard
2 Tbsp red wine vinegar
2 Tbsp juice from the supremed orange 1/4 cup olive oil
1 clove garlic, crushed
salt and pepper to taste

For the salad:
1 bunch (3 large or 4 medium) beets, boiled or roasted and cut into bite-sized pieces
2 large fennel bulbs, thinly sliced
1/2 of one small onion, thinly sliced
1 mineola tangelo or orange, supremed with the juice reserved
1/4 cup chopped fresh dill, plus more for garnish
1/4 cup chopped fresh chives, for garnish
1/2 cup toasted walnuts, for garnish

Combine the mustards and vinegar in a small bowl. Whisk until they are well incorporated. Add the olive oil gradually, whisking continuously, until you have an emulsion. Add the crushed garlic and salt and pepper to taste. If using right away, set aside. Can be made ahead of time and stored in the refrigerator.

Combine the beets, fennel, onion orange segments and dill in a large bowl and mix well. Add the vinaigrette and mix well.

Let sit for a couple of hours to let the flavors blend before serving. If refrigerated, take out an hour before serving.

Garnish with more dill and the toasted walnuts.

Created August 28, 2020

Exported from Home Cookin v9.81

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