We’re doing our classic citrus beet salad this week and adding navel oranges and fennel to the mix. We roast whole beets until their skins slip easily off, slice them thinly and add shaved fennel, herbs, and oranges in a citrus vinaigrette. This salad can be eaten with anything and is so nutrient dense and satisfying. If you’re not a beet fan – TRY THIS. You might just be a convert. This dish can be eaten right out of the fridge and still delicious at room temperature.
Local Beet* | Navel Orange* | Fennel | Lime | Parsley* | Cilantro* | Maple Syrup* | Sparta Kephalas Extra Virgin Olive Oil* | Black Pepper* | Sea Salt (* = organic)