I made this salad before going up North, so it marinated all night before we ate it. It was light, refreshing and people who hate beets would love it. The beets took on a fresh orange flavour.
Teresa's beet salad
-2-3 oranges cut and removed from sections
-1 fennel bulb chopped
-3 golden beets boiled until cooked, then peeled and sliced
-onion chopped
Salad dressing
-2/3 cup olive oil
-1/3 cup white balsamic vinegar
-1 tablespoon Dijon mustard
-2 tablespoons maple syrup
-juice of 1 lime and squeeze juice of oranges section that will be discarded
-salt and pepper
Boil beets for about 30 minutes (until you can pierce with a fork). Let cool and peel. Slice orange, and cut out from sections, (save to squeeze juice out of scraps to add to salad dressing) In a bowl add fennel, oranges, beets, and pour salad dressing over top and let sit. You can eat salad as is or serve over baby spinach, salad greens etc.
This past Sunday was warm an sunny in Toronto. My friend and I planned a backyard BBQ at her place. We grilled veggies, fish burgers and made an amazing salad.
Pear, Fennel, and avocado salad with Chardonnay Candied Almonds and Mustard dressing
-mixed greens
-1/3 fennel bulb chopped
-1/2 avocado chopped
-1 fresh pear sliced
-1/2 cup Chardonnay Candied almonds
-1 tablespoons peppercorn goat cheese
To make the almonds pan fry blanched almonds till browned. Add 1/2 cup Chardonnay, 1 tablespoon brown sugar and a sprinkle of cinnamon. Allow to cool before placing on salad.
Place all ingredients in bowl.
Mustard Salad Dressing (the longer it sits the more flavour, make the night before)
-2/3 cup olive oil
-1/3 cup white balsamic vinegar or apple cider vinegar
-salt and pepper
-1 tablespoon maple mustard
-1 tablespoon Dijon mustard
-2 tablespoons maple syrup
Mix together. Remember this salad gets sweetness from pears and almonds...so let it be tangy. This dressing is thick and delicious and completes the salad.
