In my opinion, a salad of fresh beets is a delicacy that pairs well with citrus and nuts. A little cheese alongside can also bring out the richness of the mixture. In this recipe, I did not add any cheese, but you can certainly do so. I got inspiration from The Food 52 Cookbook to add one of my favorite flavors, fennel seeds. 

 

The orange, fennel seeds, and walnut oil meld together into one of the most fragrant salads I make. 

 

Yield 4 servings 

 

8 tiny beets, or 4 medium-sized beets

Olive oil

Salt and pepper

⅓ cup walnuts, toasted and chopped

2 oranges

1 Tbsp shallot, minced

½ tsp fennel seeds, crushed with a mortar and pestle

2 Tbsp fresh lemon juice 

¼ cup walnut oil
4 cups mixed greens

 

Heat over to 350℉

 

Place the beets on a large piece of aluminum foil. Sprinkle with olive oil, salt, and pepper. Fold and seal the foil to make a packet. Place the packet on a baking sheet and bake until tender. Between 35 - 50 minutes, depending on the size of the beets. 

Open the packets and let cool. Peel the beets and slice into ¼ - inch slices. 

 

Toast the walnuts on a baking sheet for 7 minutes at the same temperature as the beets. 

 

Zest one orange. With a sharp knife, cut the ends off the oranges and then slice the peel and the pith off the oranges. Next, remove the segments with a knife, cutting between the membranes. Place the segments in a bowl. 

 

In a small bowl, add the shallot, fennel seeds, lemon juice, and the juice from the bowl of orange segments. Slowly whisk in the walnut oil and season with salt and pepper to taste. 

 

Place the washed greens in a bowl or on four individual plates and lightly season with salt and pepper. Add the nuts, beets, and oranges to the greens and drizzle a light amount of dressing on top. Do not overdress the salad, or the greens will become too soggy. Serve immediately.  

 

Just Salt It, and enjoy!