Photo by Gwénaël Le Vot
SERVES 4–6
Dressing
1 lemon, juiced
2 tablespoons apple cider vinegar
¼ cup olive oil
1 small garlic clove, minced
1 teaspoon Dijon mustard
Kosher salt
Fresh ground black pepper
Salad
3–4 beets
2 teaspoons olive oil
1 radicchio, sliced
1 fennel, thinly sliced, reserve fronds
2 blood oranges, peeled and sliced
¼ cup pine nuts, roasted
Chopped fennel fronds, for garnish
In a small bowl or jar, combine lemon juice, vinegar, olive oil, garlic, mustard, salt and pepper until well blended.
Preheat oven to 400 F. Peel and cut or slice beets. Toss with olive oil on a foil-lined small baking sheet pan. Roast in preheated oven about 45 minutes until tender. Remove from oven and allow to cool.
Into a shallow bowl or platter, add radicchio, fennel, oranges, beets and nuts. Toss with dressing and garnish with fennel fronds. Add additional salt and pepper if desired.
Chef’s Tip
Toasting nuts. In a small skillet over medium heat, toast nuts for 6–8 minutes while constantly swirling the pan. You can also toast nuts in a 400 F oven for about 7 minutes.
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