Beet, Fennel, And Citrus Salad With Horseradish
- 20m Prep Time
- 0sCook Time
- 20m Ready In
4 servings A vibrant winter salad. The sweetness of the beets and fennel is balanced by the citrus and the welcome bite of horseradish (if using a prepared type, opt for one that is not “creamy”).
Ingredients
- 1 pound cooked and peeled beets, sliced or cut into wedges
- 2 oranges or 1 large grapefruit
- 1 large fennel bulb
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon finely grated fresh or prepared horseradish
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons minced chives or parsley
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound cooked and peeled beets, sliced or cut into wedges
- 2 oranges or 1 large grapefruit
- 1 large fennel bulb
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon finely grated fresh or prepared horseradish
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons minced chives or parsley
Let's Cook
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Step 1.
Prepare or have ready: 1 pound cooked and peeled beets, sliced or cut into wedges
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Step 2.
Cut into suprêmes: 2 oranges or 1 large grapefruit
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Step 3.
Thinly slice crosswise: 1 large fennel bulb
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Step 4.
Whisk together in a medium bowl: ¼ cup extra-virgin olive oil; 2 tablespoons lemon juice; 1 tablespoon finely grated fresh or prepared horseradish; ½ teaspoon black pepper; ¼ teaspoon salt
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Step 5.
Add the beets, citrus, and fennel and toss to coat. Taste and adjust the seasoning, if necessary, and garnish with: 2 tablespoons minced chives or parsley