Beet + Citrus Salad with Fennel + Pomegranate

Beet + Citrus Salad with Fennel + Pomegranate

Happy citrus season to all who celebrate! This little stunner salad was inspired for my love of all the gorgeous oranges in season right now. This super easy showstopper is the perfect thing to make for a fancy night in and packed with citrusy, sweet zesty flavor! Trust me, you’re going to want to show this one off!

For the Champagne Vinaigrette:

• 1/2 cup olive oil

• 3 tablespoons champagne vinegar

• 2 teaspoons dijon mustard  

• Zest of 1 orange

• 1 tablespoon honey

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

FOR THE BEET + CITRUS SALAD:

• 8oz peeled and steamed beets, quartered

• 1 navel orange, peeled and cut into segments

• 1 blood orange, peeled and cut into segments

• 1 cup fennel bulb, very thinly sliced

• 1/3 cup candied pecans, roughly chopped

• ¼ cup pomegranate seeds

• 2 tablespoons chopped mint  

• 2 tablespoons chopped parsley

• 5 oz mixed greens

Method:

1. In a small bowl, add all the champagne vinaigrette ingredients and whisk until fully blended. Set aside.  

2. In a large salad bowl, add the mixed greens. Layer with shaved fennel, beets, oranges and pomegranate seeds. Garnish with candied pecans, mint and parsley. Drizzle with the champagne vinaigrette and serve.

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Beet + Citrus Salad with Fennel + Pomegranate

Yield: 4

Author: Elise Smith

Happy citrus season to all who celebrate! This little stunner salad was inspired for my love of all the gorgeous oranges in season right now. This super easy showstopper is the perfect thing to make for a fancy night in and packed with citrusy, sweet zesty flavor! Trust me, you’re going to want to show this one off!

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Ingredients

For the Champagne Vinaigrette

• 1/2 cup olive oil
• 3 tablespoons champagne vinegar
• 2 teaspoons Dijon mustard
• Zest of 1 orange
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Beet + Citrus Salad

• 8oz peeled and steamed beets, quartered
• 1 navel orange, peeled and cut into segments
• 1 blood orange, peeled and cut into segments
• 1 cup fennel bulb, very thinly sliced
• 1/3 cup candied pecans, roughly chopped
• ¼ cup pomegranate seeds
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 5 oz mixed greens

Instructions

1. In a small bowl, add all the champagne vinaigrette ingredients and whisk until fully blended. Set aside.
2. In a large salad bowl, add the mixed greens. Layer with shaved fennel, beets, oranges and pomegranate seeds. Garnish with candied pecans, mint and parsley. Drizzle with the champagne vinaigrette and serve.