Fennel Citrus Salad from NOVO - #TastyTuesday

with Market Beets and Fresh Herbs

Yield: 4 Servings


1 C Fresh Squeezed Mandarin or Tangerine Juice

¼ C Fresh Squeezed Lemon Juice

1 ½ T Sugar

¼ tsp. Salt

2 tsp. Fresh Ginger, Minced

¼ C Extra Virgin Olive Oil


2 C Orange Juice

2 T Sugar


2 Heads of Fennel, Core Removed and Thinly Sliced

3 Small Gold Beets, Cooked, Peeled and Diced

3 Small Chioga Beets, Cooked, Peeled and Diced

2 Tangerines, Cara Cara, or Mandarin Oranges, Peel and Pith Cut Away, Segmented

1 Bunch Watercess

1 Sprig of Fresh Dill

1 Sprig of Fresh Flat Leaf Parsley

Simmer the juice for the glaze with the sugar until it thickens into a glaze. Remove from heat and chill.

Boil the beets until tender. Cool them down in cold water. Peel and dice the beets, keeping the two varieties separate. Wash and core the fennel bulbs. Thinly slice the fennel and place them in water with a squeeze of lemon juice to prevent oxidization.

Whisk all of the dressing ingredients together in a bowl until the salt and sugar dissolve. Set aside.

To segment the citrus, start by removing about 1/2 inch from the top and bottom of your orange. You want to reveal the fruit beneath the peel and you don’t want to cut away too much of the fruit, so the exact size of your rounds will vary based on the size of your fruit. Working carefully, cut away all of the peel and pith from the fruit. Note the thin, white membranes that divide up the orange. They should be easy to see once the peel has been completely removed from the fruit Insert your knife as close to that membrane as possible and make a slice parallel to it, right to the center of the orange. Find the membrane on the other side of that orange section and make another slice down to the center of the orange. You should be left with a tender, juicy orange segment. A sharp knife makes this process go much more quickly and results in much cleaner slices.

When you are ready to assemble the salad, drain the fennel from the water. Place the fennel and citrus segments in a mixing bowl. Add the desired amount of dressing and toss. Place the fennel mixture in the center of your plate. Spoon your diced beets on either side of the fennel salad. Garnish your salads with the watercress and a drizzle of the citrus glaze. Tear the fresh dill and parsley over your salads and serve.