An experience at Eataly led me on a mission to scour the streets of New York for the freshest ingredients I could find. I was so inspired by the plethora of delicious from scratch offerings that they offered that I instantly created a list of creative salads that to make for this summer.
I’m not usually a fan of beets, well actually I’m not a fan at all. But I LOVE their color and I find them aesthetically pleasing. That alone makes me want to indulge. They were the perfect accompaniment to this sweet inspired salad. Layered with sweet oranges, bitter grapefruit, roasted fennel and red onion pickled in ginger and orange blossom honey balsamic vinegar.
Recipe: Beet Orange Salad with Grapefruit, Fennel and Pickled Onion
Summary: a beautiful medley of summer cooling vegetables and fruits spiced with ginger and honey balsamic vinegar
Ingredients
- 1/2 cup honey balsamic vinegar
- 2 TB sugar
- 1 TB brown sugar
- 1 tsp salt
- 1 small onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 beet
- 1 grapefruit, segmented
- 1 orange, segmented
- drizzle of olive oil
Instructions
- Combine honey balsamic vinegar and sugar in an airtight jar and add onions. Refrigerate overnight
- Toss fennel, olive oil, brown sugar and salt and spread in even layer on cookie sheet
- Roast at 375 degrees for 20 minutes
- Boil beet until tender, slice thinly
- Plate
- Layer in order: beets, oranges/grapefruits, fennel and pickled onion
Quick notes
The pickled onion is also great on sandwiches or as a garnish for meat and fish.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Diet type: Vegan
Recipe by Eat Consciously. Relate Honestly. Love Abundantly.
Microformatting by hRecipe.
Shelley, The Food Relationship Coach™
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