Red Beet, Fennel, and Nalo Greens Salad
Featured in the Honolulu Star-Advertiser on July 12, 2017.
Ingredients:
2 Chioggia beets (available at farmer’s markets), greens trimmed and peeled
1 head fennel, fronds and outer layers removed
Juice of two Meyer lemons
Juice of one orange and zest
3 tablespoons extra virgin olive oil
Kosher salt to taste
6 cups Nalo Greens
1/4 cup walnuts, toasted and coarsely chopped
4 ounces crumbled goat cheese
2 tablespoons minced chives
Directions:
- Thinly slice beets, then slice into narrow strips.
- Place in a medium bowl; set aside.
- Cut fennel in half lengthwise.
- Remove triangular shaped core at the base and cut into thin slices.
- Rinse slices, dry with a paper towel, and slice into narrow strips.
- Add to bowl with the beet strips; set aside
- In a small sealable container, place lemon juice, orange juice and zest, and olive oil; shake vigorously.
- Season with salt to taste; set aside.
- In a large bowl, place greens, beet and fennel strips and dress with citrus vinaigrette.
- Season with salt to taste.
- Distribute greens on 4 plates.
- Top each with a quarter of the beet and fennel slaw.
- Top with crumbled goat cheese, chopped walnuts, and minced chives.
Makes 4 servings.
Tip: Chioggia beets, also known as candy cane or candy stripe beets, are prepared like any other beets, however, they don't bleed like regular red ones and has an especially sweet flavor. When boiling these, adding a splash of lemon juice or vinegar to the water will help keep its color from fading.
Approximate Nutrient Analysis per serving (not including salt to taste):
350 calories, 26 g fat, 9 g saturated fat, 30 mg cholesterol, 175 mg sodium, 20 g carbohydrate, 6 g fiber, 10 g sugar, 13 g protein
