ROASTED BEET SALAD WITH PICKLED FENNEL

Golden beets are less earthy than red and pair beautifully with the tart, citrusy flavor of pickled fennel. Both the beets and the fennel can be made days in advance and stored in the refrigerator. Top this salad with the protein of your choice, like salmon, shrimp, or chicken, and enjoy a light meal with an incredible depth of flavor.

INGREDIENTS (4 Servings):

ROASTED BEETS

1 bunch regular or golden beets, washed, with tops and bottoms cut off

1–2 tablespoons extra-virgin olive oil

PICKLED FENNEL

1–2 fennel bulbs

Juice and rind of 1 orange

3–4 star anise pods

2 cups water

1½ cups apple cider vinegar

2 tablespoons sugar

½ teaspoon pickling salt

SALAD

4 cups salad greens of choice

Citrus-infused olive oil (preferably orange)

¼ cup crumbled or sliced goat cheese

White balsamic vinegar

Sea salt and freshly ground black pepper

DIRECTIONS:

ROASTED BEETS

1.    Preheat the oven to 400°F.

2.    Place the beets on foil and drizzle with the olive oil, then wrap them tightly and place on a baking sheet. Transfer to the oven.

3.    Roast for 1 hour, or until the flesh is easily pierced with a fork.

4.    Cool completely, then slice thinly and chill until ready to serve.

PICKLED FENNEL

1.    Slice the fennel bulbs finely and place them in an airtight jar with the orange rind and the star anise pods.

2.    In a small saucepan, bring the water, apple cider vinegar, sugar, salt, and orange juice to a boil over medium-high heat. Cook until the sugar and salt are fully dissolved.

3.    Pour the brine over the fennel and let sit for at least 3 hours, but preferably overnight. Store in the refrigerator.

SALAD

1.    Toss the greens lightly in citrus olive oil, then top with the fennel (drained), thinly sliced beets, and goat cheese.

2.    Dress with 1 part extra citrus olive oil to 3 parts white balsamic vinegar (make as much or as little dressing as you like, and store leftovers in the fridge). Season with a pinch of salt and freshly ground pepper.