This salad has been described as “the best salad I ever had”! It might seem like a bit of prep for just a salad, but it’s quicker than it seems, so don’t be intimidated. It’s also something you can confidently make for guests. They are guaranteed to love it (or your money back)! This recipe makes 2 larger salads or 4 side salads.
- 4 medium size beets (ideally 2 golden and 2 red)
- 2 tsp sea salt, divided
- 2 Tbsp olive oil
- 1 bulb of fennel and a few sprigs of fronds (the feathery ends)
- ½ handful of micro greens
- 1 Tbsp basil, finely chopped
- 1 small orange
- juice of ½ lime
Preheat oven to 400. Scrub beets and trim the ends. Place in a deep baking dish filled with ½ inch of water. Cover with foil and bake for 40 minutes.
Thinly slice fennel bulb. Massage fennel with 1 tsp of sea salt and 1 Tbsp of oil. Spread on small baking sheet and bake at 400 for 10 minutes.
Peel and slice orange into bite sized pieces.
Allow beets to cool slightly and remove skin. Cut into bite sized pieces and place into a small bowl with 1 tsp of sea salt. Add orange pieces and lime juice to the beets. Top with roasted fennel, micro greens, basil and fennel fronds.
To see Charlotte making this salad in her island kitchen, click the picture below!