fennel and beet winter salad

Hear ye, hear ye! Public service announcement coming your way. I propose we have a “national salad day” sometime between Thanksgiving and Christmas. Anyone agree? It’s right about now that I feel as if stuffing, gravy, and baked brie are my main food groups. My refrigerator is full of heavy whipping cream, leftover pumpkin pie, and egg nog. Actually, wait, AM I CRAZY? What is wrong with that? Ok, nothing is wrong with that. But our bodies probably need at least one day off to reset themselves and prepare for the next feast.

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So, let us agree that even the salads on national salad day should be full of winter cheer. Or at least pretty to look at. And easy to make, because if I’m going to spend hours in the kitchen, it’s not going to be working on a salad.

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This salad makes for an easy meal, or a pretty side to your next dinner party. It’s delicious AND good for you.

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FENNEL AND BEET WINTER SALAD

Makes 2 large salads or 3-4 side salads

1 large or 2 small beets, halved and sliced thinly
1-2 tablespoons olive oil
salt to taste
3-4 cups arugula
a few very thin slices of fennel bulb
half an orange, peeled and sliced and slices cut into thirds

Dressing:

juice of 1 medium orange
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
pinch each salt/pepper

Sauté your beet slices in olive oil and a dash of salt over medium heat for 3-4 minutes. Set beets aside to cool while you finish making your salad. Toss arugula, fennel, and orange pieces in a medium bowl. Whisk your dressing ingredients together. Add cooled beets to your salad and toss with dressing to taste.

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