Beet Salad with Orange and Fennel

Beet Salad with Orange and Fennel

Oranges and beets are paired with fennel in this flavourful salad. Orange zest and honey in the homemade vinaigrette add even more flavour making this a light and savoury salad.

Makes
6-8
  • Ingredients
    • 1/4 cup pecan halves, toasted (60 mL)
    • 5 oz bag mixed salad greens (142 g)
    • 1 cup julienned fennel (250 mL)
    • 4 roasted (or boiled) beets, julienned (4)
    • 2 oranges, peeled, pith removed and segmented (2)
    • 1/4 cup canola oil (60 mL)
    • 1/4 cup cider vinegar (60 mL)
    • 1 tsp Dijon mustard (5 mL)
    • 1-2 Tbsp honey (15-30 mL)
    • 2 tsp orange zest (10 mL)
    • 1/2 tsp salt (2 mL)
    • 1/2 tsp pepper (2 mL)
  • Directions
    1. Toast nuts on baking sheet in a 325°F (160°C) oven until golden.
    2. Place salad greens in large serving bowl. Scatter fennel, beets, and oranges over greens.
    3. In a small bowl, whisk together canola oil, cider vinegar, mustard, honey, orange zest, salt and pepper. Toss salad ingredients together with dressing and sprinkle toasted nuts over salad.

Nutritional Analysis

Servings
6-8
Calories
131
Total Fat
9.8 g
Saturated Fat
0.8 g
Cholesterol
0 mg
Sodium
164 mg
Carbohydrates
11 g
Fiber
2.4 g
Sugars
8.4 g
Protein
1.5 g
Potassium
265 mg