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Sunday, July 3, 2011

Golden Beet Salad with Fennel, Celery and Citrus Marinade

Serves 4

4-5 medium Golden Beets
2 stalks Celery
1 bulb Fennel

2 tbsp Lemon Juice
2 tbsp Lime Juice
2 tbsp Orange Juice
2 tsp Combined Zest from Citrus
1 tsp Italian Parsley
1/4 cup Grapeseed Oil
Salt and Pepper (to taste)

Wash the beets and steam until a knife pierces easily (25-40 minutes depending on size). Cut the celery on the bias and shave fennel on a mandoline or cut very thinly with a knife.

Peel the beets and cut into pieces. Assemble the marinade and add to the warm beet pieces, celery and fennel. Can be served warm or can be chilled and served cold. Flavors will improve with a couple hours to blend.

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