Growing Chefs! Ontario Winter Citrus and Beet Salad with Roasted Fennel and Radicchio

Winter Citrus and Beet Salad with Roasted Fennel and Radicchio

The sweet licorice flavour of roasted fennel and beets balance the sour of the citrus and bitterness of the radicchio, for a very refreshing and well balanced start to any meal.
Difficulty
Intermediate
Yield
Serves 6
Ingredients
1 head radicchio, finely chopped4 candy cane or golden beets, roasted and cut into wedges1 head fennel, cut into thin wedges3 cara cara oranges, peeled and cut into rounds3 tablespoons olive oil Salt to taste

For the Dressing

Ingredients
1 teaspoon fennel seeds pinch of chili powder2 tablespoons balsamic1 teaspoon honey1/2 cup olive oil Salt to taste
Equipment
Measuring spoonsMeasuring cupsMixing bowls of various sizesWooden spoonBaking sheetParchment paperCutting boardSmall frying panWhiskTin foilChef’s knifeTasting spoonsDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 375°F.

Prep the beets by wrapping them in tinfoil, and roast them on a baking sheet until soft, about 45 minutes – 1 hour depending on the size of the beets. When they are finished, peel the beets while warm and slice them into wedges.

Prepare the fennel by slicing it in half, removing the inner core. Slice the rest of the fennel into wedges about ½ centimetre thick, and toss the fennel with olive oil and salt to taste. Place on a parchment lined baking sheet and roast for 2030 minutes until soft and well caramelized.

Thinly slice the radicchio and place in a large bowl.

Peel the oranges with a knife removing all of the pith, and cut the oranges into rounds about ½ centimetre thick. Depending on the size of the oranges if they are large you might want to slice them into halves.

Get Cooking!

Preheat a small frying pan over medium heat, and add the fennel seeds. Toast until fragrant. Add to a bowl with the chili powder, honey, and balsamic. Slowly add the olive oil in, while whisking constantly. Add salt to taste.

Arrange a bed of radicchio on a plate and add the citrus, beets, and fennel. Top dress with the balsamic dressing and serve immediately. This salad is delicious served slightly warm as well.