Yield:
4 servings (1-1/3 cups)Ingredients
1 large beet, any variety, stems and root removed
1 medium-size fennel bulb
2 large oranges
2 teaspoons freshly grated orange zest
1—2 teaspoons grated lemon zest
1—2 teaspoons grated lime zest
1 teaspoon Dijon mustard
1/4 cup white balsamic vinegar (if not available, substitute regular balsamic vinegar)
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
4 cups mixed greens
6 ounces goat cheese, crumbled, divided into 4 equal portions
Instructions
Preheat oven to 400°. Wrap beet in foil and roast until easily pierced with a knife, 45 minutes to 1 hour. Cool until safe to handle; then wrap in a paper towel and rub to remove skin. Cut beet into quarters and cut each quarter into 8 thin slices from root end to stem end; set aside.
Cut fennel bulb into quarters; remove core. Slice each quarter thinly and set aside.
Peel two oranges, removing as much of the bitter white pith as possible. Then, holding the fruit over a bowl, use a sharp paring knife to cut out the fleshy segments. Reserve any juice.
Make the vinaigrette: Place grated citrus zests in a bowl with mustard, vinegar, salt, pepper, and 1/4 cup reserved orange juice. Whisking continuously, slowly drizzle in oil. Check seasoning and adjust to taste.
To assemble the salad: Mix greens together with orange segments, beets, and fennel; toss with 1/2 cup vinaigrette. Taste and add more vinaigrette as desired. Divide salad mixture evenly among 4 plates. Top with goat cheese and serve.
