Chiogga Beet and Blood Orange Salad with Shaved Fennel and Dill
Chiogga beets are so incredibly gorgeous raw, it's almost a shame to cook them. In this salad, I'm celebrating these colors and stripes with the addition of dark red blood orange, red tinged romaine contrasted with green, wispy dill, and bright white accents of fennel and goat cheese. I think these colors are amazing together and the flavors are lovely as well.
- 2-3 small to medium small chiogga beets
- 2 blood oranges
- 1 fennel bulb
- 1 small head of red romaine
- 1 few springs of dill
- goat cheese for crumbling
- toast pita (optional)
- salt and pepper
For the dressing:
- 1/2 cup wine vinegar
- 1/4 cup olive oil
- Juice of 1 blood orange
- 1 T honey
- 1 tsp mustard
- pepper and salt to taste
- For the dressing, whisk or blend all the dressing ingredients until emulsified
- Peel the raw chioggas with a veggie peeler, and slice thinly with a mandoline. If your beets are big, you can cut the slices in 2, but they are sooo beautiful when they are round. I love the stripes.
- Shave your fennel (can also be done with the mandoline)
- If you're using toasted pita, toast, bake or fry and set aside
- When ready to serve, make plate of romaine, layer with beets, fennel, dill, and repeat if you are having a big salad. Top with goat cheese and toasted pita. Drizzle with dressing and mix.