Shaved Fennel Citrus Salad

Makes: Salad for 4-5 hungry people

Ingredients:

• 2 Golden beets 

• 1 Fennel bulb

• 3 Radishes

• 1-2 Grapefruits, Oranges (we love Cara Cara), and/or Meyer lemon 

• ¼ cup Pinenuts and/or Walnuts 

• 4 cups Arugula 

• Olive Oil

• Sea Salt (our fav is Maldon)

Kitchen Tools:

• Mandolin 

• Baking Sheet 

Instructions:

1. Preheat your oven to 415 degrees F. 

2. Chop the green tops off your golden beets and slice into quarter-inch thick medallions. You can keep the greens to chop and toss into the salad or compost--it’s your salad! 

3. Toss your beets with a few healthy glugs* of olive or avocado oil, give them a few pinches of salt, and a few cracks of pepper. Lay them flat on a baking sheet (no overlapped corners or stacks) and pop in the oven for 15-20 minutes until *just* crispy around the edges. 

4. While the beets roast, get out your mandolin (favorite linked here) and get slicing! Slice a fennel bulb on a thin setting to get those beautiful crispy ribbons. Follow with your radishes and set both aside. 

5. There are many ways to slice citrus--some fussier than others. I usually slice off the rind, getting as much of the white part (pith) off. Then I slice across the side that will give you beautiful citrus rounds. (If you do it differently, it will taste the same and you’re doing great). 

6. Finally, toast your nuts. Is this step somewhat extra and unnecessary? Potentially, but all I can say is a toasted nut is far superior to an untoasted nut. So crank your stove to high, place a DRY pan on the burner and toast those nuts. Watch them carefully because they go from golden to brown in about a second. 

7. Finally it’s time to assemble! Put your arugula in a big ol’ bowl. Follow with your shaved fennel, golden beets, citrus, radishes, and nuts. 

8. Finish with a drizzle of olive oil, a sprinkle of flaky salt, and a few twists of pepper. 

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This is our favorite salad… of all time? Weeknight. Dinner Party. Meeting the in-laws. This bad boy does not disappoint. Sophie’s mom affectionately calls this “the duplex salad” and we hope you enjoy making it and eating it as much as she does.