Fennel, Citrus & Roasted Beet Salad
Preheat oven to 400 degrees F.Advertisement
Wrap beets in foil and bake until tender when pierced with a knife, 40 minutes to 1 hour. When cool enough to handle, peel, trim and cut into wedges.
Whisk oil, mustard, vinegar, chopped cilantro, salt and pepper in a large bowl. Slice both ends off grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over the bowl, cut the segments from their surrounding membranes. (Discard membranes). Repeat with orange. Add fennel and the beets. Toss to coat. Let stand for 15 minutes. Serve topped with pistachios and cilantro leaves and flowers or fennel fronds, if desired.
Make Ahead Tip: To make ahead: Roast beets (Steps 1-2), peel and refrigerate for up to 3 days. Bring to room temperature before adding to salad.
1 fruit, 1 1/2 vegetable, 3 fat