This gorgeous salad deserves a prime spot on the Thanksgiving table. The sweet beets and the slightly licorice tasting fennel make for a delicious combination. Make-ahead tip: Complete steps 1 and 2 up to 24 hours ahead of time. Store the roasted beets in a container in the refrigerator; store the salad dressing in the refrigerator and shake before using.
Active time: 35 minutes
Total time: 1 hour, 15 minutes
3 pounds red beets, scrubbed and ends trimmed off
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
¾ teaspoon Kosher salt, divided
¼ cup extra-virgin olive oil
1 fennel bulb, thick stems and fronds removed (reserve the fronds)
5 ounces baby arugula freshly ground pepper to taste
- Preheat the oven to 425°F. Wrap each beet in aluminum foil. Place them on a baking tray and roast until tender when pierced with a fork, about 45 minutes.
- In the meantime, in a small bowl whisk together the white wine vinegar, mustard, and ¼ teaspoon salt. Add the olive oil in a slow stream whisking all the while.
- Cut the fennel bulb in half and remove the thick core. Slice the fennel very thinly with a sharp knife or a mandolin.
- Remove the tray from the oven. Leave the beets wrapped in foil for 10 minutes. Unwrap the foil and let beets cool.
- Using your ﬁngers, slide off and discard the beet skins. Chop the beets into bite-size wedges and place in a large bowl. Add the fennel and remaining ½ teaspoon salt. Toss with the mustard dressing.
- Place the arugula on a large platter. Spread the fennel and beets over the arugula. Add freshly ground pepper to taste. Finely chop the reserved fennel fronds and sprinkle 1 Tablespoon of the fronds over the salad.
Calories 143, fat 7 g, protein 4 g, carbohydrates 20 g, dietary ﬁber 5 g, sugar 14 g