Golden Beet and Fennel Salad with Citrus Honey Vinaigrette

Ingredients

• •4 medium golden beets, peeled and quartered
• •1 fennel bulb, thinly sliced
• •2 oranges, segmented
• •1/4 cup sliced almonds, toasted
• •2 cups arugula
• •2 tablespoons olive oil
• •1 tablespoon honey
• •1 tablespoon freshly squeezed lemon juice
• •1 tablespoon freshly squeezed orange juice
• •1 teaspoon dijon mustard
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Place the peeled and quartered golden beets on a baking sheet lined with parchment paper. Drizzle with a small amount of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 35-40 minutes, or until tender. Set aside to cool slightly.

2. 2

   While the beets are roasting, thinly slice the fennel bulb and segment the oranges. To segment the oranges, cut away the peel and pith, then cut out the segments between the membranes. Set the fennel and orange segments aside.

3. 3

   Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.

4. 4

   Prepare the citrus honey vinaigrette by whisking together the olive oil, honey, lemon juice, orange juice, dijon mustard, a pinch of salt, and freshly ground black pepper in a small bowl. Taste and adjust seasoning as needed.

5. 5

   In a large salad bowl, combine the roasted golden beets, sliced fennel, orange segments, arugula, and toasted almonds. Drizzle the vinaigrette over the top and toss gently to combine.

6. 6

   Taste the salad and adjust the seasoning with additional salt and pepper, if needed. Serve immediately or chill for later. Optional: Add crumbled goat cheese or toasted walnuts for extra flavor and texture.

7. 7

   Enjoy this vibrant, flavorful salad as a side dish or a light main course!