On a flat serving plate, arrange the beetroot slices, watercress, fennel shavings, orange segments and baby gems in layers, scattering some of the beetroot stalks here and there. Just before serving, stir the dressing into the salad and season. 1 small orange. Pour dressing over top. Use cilantro or parsley. Halve and pit avocado. You can use a combination of colors, or your favorite variation for this recipe. One serving has 121 calories, and 7 grams of fat. However, if you have leftover salad, store in an air tight container. 1 … Enter the roasted vegetable salad: a simple salad of sheet pan-roasted root vegetables like beets and fennel and tossed with greens. Usually we think of salads, but you can even make desserts with beets! Cut the fennel into slices about 1/4 inch thick. There are two methods to choose from when preparing raw beets; roasted and boiled. If you make this Grilled Beet and Fennel Salad Recipe, please share it using the hashtag #LePetitEats! If you have any of the following conditions, please consult your doctor before adding beets into your diet on a regular basis. The skins will slip off easily after roasting. Toss until well coated. Step 3: Make the dressing: Whisk together the maple syrup, balsamic vinegar, soy sauce, orange juice, and coriander in a small bowl. Chop fennel bulb and … Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Required fields are marked *. Step 1: Bring a large pot of water to a boil with a tablespoon of salt. I’ve never been confident in picking out the best beets at the store. Add fresh herbs. Most of the time beets are eaten cooked. Fennel: In this recipe you’ll slice the fennel bulb. Top with chopped walnuts, and watercress. Bring to a boil over high; reduce heat to low, and simmer until beets are tender, 35 to 40 minutes. 1 small butternut squash, peeled and cut into 1/2-inch slices 1 large head lacing (dino) kale, stems removed and leaves thinly sliced 1 large bulb fennel, thinly sliced 1 8.8-ounce package Love Beets Organic Cooked Beets, chopped 1/2 cup walnuts, roasted … Cut into slices, place in a bowl and squeeze the other half of the lemon over. Cooked beets are best to eat within 3-5 days. It’s best to remove the stems right away, and store separately from the beet bulb. Top with chopped walnuts, and watercress. 5. Use pre-cooked beets to save you some time and a bit of mess. Thank you! Serve immediately. Toss together. handful of fresh spinach leaves. That was the extent of my experience with beets. When ready to serve, add the fennel strips. Sprinkle with salt and pepper, then add the mustard (if you’re using it), oil, and lemon juice and toss. Beets have high levels of oxalates which can cause kidney stones for people with these conditions. Step 2: Wrap each large individual bulb in aluminum foil. It’s light and refreshing with a touch of citrus flavor. If you're using pre-cooked beets, skip this step. Improve Digestion: Beets are a good source of fiber. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy! Depending on your needs, you can roast your beets with the stems on and use those stems in other recipes, or chop them and enjoy as a side dish. Add to the bowl. In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt. Cut beets in half and arrange on a platter. You can also use pre-cooked beets. They are particularly high in folate, manganese, potassium, iron, and vitamin C. They also contain inorganic nitrates and pigments that benefit your health.