A vibrant, colorful salad that delights both your eyes and your taste buds.
A delicious accompaniment to grilled chicken or salmon as a meal.
Serves 4
Ingredients:
- 2 medium fresh red beets OR prepared pickled beets
- 1/2 large fennel bulb, very thinly sliced or shaved
- 2-3 clementine oranges (sectioned) OR prepared mandarin oranges
- 4 cups fresh baby arugula
- 1/4 cup hazelnuts, coarsely chopped and *toasted (can use pecans or walnuts)
Optional: Make Sweet and Spicy Toasted Pecans with…
- 1 tsp. real maple syrup
- Pinch sea salt and a tiny dash of cayenne pepper
Optional topping: Dairy-free crumbled goat cheese (Follow Your Heart) or shaved parmesan (Violife).
Dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon real maple syrup
- 3 tablespoons hazelnut or walnut oil
- Sea salt & black pepper to taste
Directions:
- Place fresh beets in a steamer pot with water and cook until a knife pierces through easily. Remove and let cool. Using your hands, peel the beets and then cut them into cubes.
- Meanwhile, preheat the oven to 350°F, line a baking sheet with parchment paper or foil, and arrange hazelnuts or pecans in a single layer.
- Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally. Optional: If using pecans, drizzle with maple syrup and sprinkle with a pinch of sea salt and a dash of cayenne pepper. Stir well, then place on a plate and let it cool.
- Make the dressing by whisking all ingredients together
- Add a little dressing to the beets to coat them, then set them aside.
- Assemble salad by tossing dressing with the arugula, fennel, and orange sections.
- Place an even amount on 4 plates, arrange a few beet cubes on each plate, and top with toasted hazelnuts and dairy-free crumbled goat cheese or shaved parmesan.
Enjoy!
- Free of wheat, gluten, grains, dairy, corn, soy, egg, and refined sugar.
- GF/DF, Vegan, Paleo, and Keto Friendly!
For More Recipes, go to www.LisaStimmer.com
