I've never cooked beets before, and my Aunt was craving a good beet salad, so I decided to attempt one. I wanted it to be colorful, so I used both red and golden beets. I wanted even MORE color and found a mixed bag of radishes! Throw in some mozzarella balls and blueberries and you have a beautiful salad. This came out way better than expected, I hope you guys enjoy!
Ingredients:
2 lbs small-to-medium Beets
1/2 cup water
1 tbsp Fennel Seeds, toasted
2 tbsp Rice Vinegar
1 1/2 tsp Lemon Juice
1 1/2 tsp Whole-Grain Mustard
1 small clove Garlic, minced
1/2 tsp Honey
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1/4 cup Canola Oil
3 tbsp Extra-Virgin Olive Oil
1/2 cup fresh Blueberries
1/2 cup Baby Mozzarella Balls
1 Thinly sliced Radishes
Arugula
Instructions:
Preheat oven to 375 degrees.
Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1.5 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.
Grind fennel seeds in a mortar and pestle. Transfer to a small blender and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Blend until smooth. With the motor running, gradually add canola and olive oils.
Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve on a bed of arugula and topped with radishes.
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