Roasted Beet, Shaved Fennel, and Avocado Salad with Ricotta Salata
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Ingredients (15)
For the vinaigrette:
- 1 teaspoon finely grated orange zest
- 1/4 cup orange juice
- 2 tablespoons champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1 small shallot, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 1/2 pounds (about 4) medium golden beets, tops removed and washed well
- Olive oil
- Kosher salt and freshly ground black pepper
- 2 ripe avocados, halved, pitted, peeled, and thinly sliced
- 1 large fennel bulb or 2 small, trimmed and shaved on a mandoline
- A few handfuls wild or baby arugula
- Ricotta salata, for serving
Nutritional Information
- Calories446
- Fat34.15g
- Saturated fat4.89g
- Trans fat0.0g
- Carbs35.16g
- Fiber14.8g
- Sugar17.17g
- Protein6.31g
- Cholesterol
- Sodium187.23mg
- Nutritional Analysis per serving (4 servings) Powered by
In this beautifully balanced salad, sweet, earthy roasted beets pair with crisp shaved fennel and rich avocado in a bright-tasting orange-and-Dijon-mustard vinaigrette. Crumbled ricotta salata cheese finishes it off beautifully.
Instructions
- 1Preheat the oven to 400°F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
- 2To make the vinaigrette, in a bowl, whisk together the zest, juice, vinegar, mustard, shallot, and a pinch each of salt and pepper. Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.
- 3When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and the beets. Cut them into thin slices. Arrange them on a serving platter and drizzle them with a little vinaigrette. Season with a little salt and pepper.
- 4Top with the sliced avocado, shaved fennel, and baby arugula. Drizzle with a little vinaigrette. Season with a little salt and pepper.
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5Crumble or shave the ricotta salata over the top and serve, passing the extra vinaigrette on the side.
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