Shadowood Farm Roasted Beet, Fennel and Orange Salad
6 medium beets (red, golden or any variety/combination) trim and wash well
3 navel oranges, peeled & sliced 1/2-inch rounds
1 large fennel bulb, halved, cored and sliced very thin
1 small red onion, sliced into to very thin rounds
optional: 3/4 cup goat cheese
optional: garnish with edible flowers such as viola or calendula petals
Dressing1/4 cup of olive oil
2 Tbsp balsamic vinegar
2 Tbsp maple syrup
2 Tbsp fresh orange juice
sea salt & fresh ground pepper to taste
2 Tbsp chopped fresh chives or garlic chives
2 Tbsp chopped fresh mint leaves, save a few whole leaves for garnish if not using flowers
Choose certified organic ingredients when possible.
Preheat oven to 400 degrees
Dry beets and place in heavy duty tinfoil, on a shallow roasting dish or pan. (If using a combination of beet varieties, separate them according to color, to prevent colors from mixing during the roasting process). Rub beets with olive oil, pour 2 Tbsp orange juice into pan. Cover tightly with foil and roast until fork tender. (Approx. 45 mins to 2 hours, depending on sizes of beets). Uncover and let cool to room temperature. Reserve cooking liquid for dressing. Can be roasted the day before.
Peel and slice beets. (Once roasted, the skin will come right off!) Arrange beets, oranges, fennel and onion on plate or platter placing contrasting colors and textures next to one another.
Dressing: Mix olive oil, vinegar & maple syrup, and reserved beet juice in a small bowl and whisk to combine. Add chopped chives and mint. Season with salt and pepper.
Pour the dressing over vegetables, season with more salt and pepper if desired, top with goat cheese if using, garnish with fresh chives and mint or edible flowers.
Inspired by Shadowood gardener Wendy Stachowki. Shadowood Farm offers fresh beets, bulbing fennel, garlic chives, mint and edible flowers, all grown at the farm, in March. Also available are oranges and red onions brought in from other certified organic farms.