She Strengthens

Beet, Avocado, and Fennel Salad with Orange Vinaigrette

This vibrant salad is a symphony of flavors and textures, featuring roasted beets, crisp fennel, and creamy avocado, all tied together with a zesty orange vinaigrette.

The Perfect Balance of Flavors

Sweet and earthy roasted beets provide a stunning backdrop for the crunchy freshness of shaved fennel and the richness of sliced avocado. The tangy orange vinaigrette, infused with Dijon mustard and a hint of shallot, adds a bright and refreshing touch to the dish.

A Simple yet Elegant Recipe

With only 35 minutes of active cooking time, this recipe is a breeze to prepare. Simply roast the beets in the oven, whip up the vinaigrette, and assemble the salad with the remaining ingredients.

Ingredients

• 1 1/2 pounds golden beets
• 2 ripe avocados
• 1 large fennel bulb
• A few handfuls of wild or baby arugula
• Ricotta salata cheese
• Orange zest and juice
• Champagne vinegar
• Dijon mustard
• Shallot
• Olive oil
• Salt and pepper

Preparing the Beets

Preheat your oven to 400°F (200°C). Place the beets in an 8-inch square baking dish, adding just enough water to cover the bottom. Drizzle with olive oil and sprinkle with salt and pepper. Cover with aluminum foil and bake for 40-70 minutes, or until a knife can be easily inserted into the center.

Making the Vinaigrette

In a bowl, whisk together the orange zest, juice, vinegar, mustard, shallot, and a pinch of salt and pepper. Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream.

Assembling the Salad

Once the beets are cool enough to handle, peel and slice them thinly. Arrange on a serving platter and drizzle with a little vinaigrette. Top with sliced avocado, shaved fennel, and baby arugula. Drizzle with more vinaigrette and season with salt and pepper to taste. Crumble or shave the ricotta salata over the top and serve, passing the extra vinaigrette on the side.