Roasted Beet Orange and Fennel Salad with Pistachios a delicious and healthy salad to add to your weekly menu.
It’s been rainy and cold here in Calgary the last week or so. It feels like mother nature may have forgotten about fall and kicked up right into winter! I’m optimistic that we may still see a few warm days before the snow sets in, hopefully. I try to visit the local farmers market here in Calgary once a week especially during the summer months when there is so much fresh produce available. I felt a little sad my last trip there as I realized that soon winter would be here and the selections not as bountiful. Although the growing season is short here I find people do really try to make the most of it while they can.
I picked up some nice beets and fennel and a white balsamic vinegar infused with vanilla and Cara Cara oranges, I thought that would be nice to dress this salad with. I’ve made many versions of this before, I tend to try to use up what I have one hand. This would be great for a light lunch or a side dish for supper. If you’d like some goat cheese would be a nice addition, as well some fresh dill would be really nice in here. Another good addition if you have it would be a little red onion. If you don’t have a ‘fancy’ vinegar on hand like the one I used any fruity vinegar would work alright here, even a red wine vinegar, just maybe sweeten the dressing with a bit of honey or maple syrup to taste.
INGREDIENTS:
SALAD
– 3-4 medium to small beets roasted and sliced
– 2 oranges, peeled and sliced
– 1 small bulb fennel shaved to thin slices with a mandolin
– a good handful or so of pistachios shelled and roughly chopped (I used the salted variety)
– fresh mint leaves to taste
– salt and pepper to taste
DRESSING
I just dressed this with a very simple mixture of a white balsamic vinegar infused with vanilla and cara cara oranges that I picked up from a gourmet vinegar shop (prob 1/4 cup) and some olive oil (A little more than 1/4 cup) salt and pepper to taste. Taste your dressing and adjust to taste. If it needs more acidity add a bit more vinegar, if you feel like it needs a little more sweet, honey or maple syrup. Just mix together and toss lightly with the salad.
If you like this recipe you should try:Lemon Basil Bow Tie Pasta Salad with Burrata
