Mixed Green Salad with Beets, Fennel, Orange and Greek Yogurt Dressing

Mixed Green Salad with Fennel, Beets, Orange

Mixed Green Salad with Fennel, Beets, Orange and Greek Yogurt Dressing

I served this salad about a year ago when our visiting author Julie Otsuko came for dinner. I still don’t know why I feel the need to experiment when I entertain guests, but I do. I mean you really can’t go wrong with a salad if you have a good sense of complimentary flavors. I love beets, and while they’re earthy and rustic, they are also sweet. The orange, obviously, adds another level of sweetness, but the citrus balances it. The fennel, which has a mild but distinctive licorice flavor adds a really nice contrast. The creamy, cool Greek yogurt dressing just brings everything together. This was really one of my favorite salads – as I say that, I wonder why I am just now getting around to publishing it. As with all of my salad posts, I only list ingredients, not amounts. Adjust according to your preference, whether your salad is a starter or main dish, and how many you are serving.

INGREDIENTS:

  • Mixed Spring Greens (or your favorite greens)
  • 2-3 Beets (combination of purple and golden)
  • 1-2 Oranges – sectioned, membrane removed
  • 1 Fennel Bulb – sliced thin (use a mandolin if available)
  • Olive Oil
  • Salt and Pepper

For the Greek Yogurt Dressing:

  • 3 TBS. Plain Greek Yogurt
  • 2 TBS. Grated Parmesan Cheese
  • 2 TBS. Apple Cider Vinegar
  • 2 TBS. Olive Oil
  • 1/2 tsp. Light Brown Sugar
  • 1.5 TBS. Finely Chopped Chives
  • Salt and Pepper

Preheat oven to 350 Degrees. Cut the ends off of the beets. Brush beets with olive oil and season generously with salt and pepper. Wrap in a foil pouch and roast in oven until tender but not too soft – about 20-25 minutes depending on size of beets. Remove beets from the oven and, when cool enough to handle, peel and slice into 1/4 inch slices. In the meantime, prepare the dressing by adding yogurt, Parmesan, vinegar, olive oil and brown sugar to a blender. Blend on medium until all ingredients are well combined and sugar is incorporated. Season according to taste with salt and pepper, and mix in chopped chives.
Assemble the salad on individual plates, adding the beets just before serving. Drizzle generously with dressing and serve.

Close-up

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2 responses to “Mixed Green Salad with Beets, Fennel, Orange and Greek Yogurt Dressing

  1. Pingback: Fennel Bulbs – Amber Ever After

  2. Pingback: Roasted Beet, Sweet Potato, Mixed Greens and Shrimp Salad | Recipes for a Healthy You

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