Citrussy Fennel Beet Salad

This fresh and fruity salad combines the crisp texture of raw, sliced fennel and the delicate softness of cooked golden beet. The slight licorice flavor of fennel is toned down by the sweetness of dates and a bold, citrussy dressing. This is one of the salads that I recommend eating when freshly prepared because it will lose its crunchiness by the next day. Perfect on its own and even better with some hemp Parmesan!

Ingredients: (for 6 servings)

• 1 large or 2 small golden beet(s)
• 3 small fennel bulbs
• 1 flavorful apple, cored, cut into wedges, then sliced
• 2 stalks celery, diced
• 3 large dried, pitted Medjool dates or 6 smaller dates (scant 2 oz / 50 g), finely diced
• ½ cup (60 g) roughly chopped pecans
• 2 – 4 Tbsp fennel fronds, minced

For the dressing:

• 4 Tbsp freshly pressed lemon juice
• ½ tsp Celtic sea salt
• 2 tsp maple syrup
• freshly ground black pepper to taste
• 4 Tbsp extra virgin olive oil

Preparation:

Remove greens from golden beet(s). Place root(s) into a small pot and cover with cold water. Bring to a boil and cook over medium heat for 45 – 60 minutes until soft.

Meanwhile, cut the other ingredients and place into a serving bowl.

In a separate bowl, combine all the dressing ingredients and whisk until emulsified.

Preheat a pan over medium heat, add the chopped pecans, and toast for 2-3 minutes or until you can smell the aroma of toasted nuts. Stir or toss continuously to avoid burned edges. Remove from heat immediately and transfer to a plate to cool off.

Prepare some ice water to quench the beet(s). When they are done, use a slotted spoon to transfer them to the ice water. Remove after 30-60 seconds and peel. Be careful not to burn yourself because beet(s) might still be hot. Cut into small cubes and let cool down completely.

Add beet cubes with toasted pecans and dressing to the salad and thoroughly toss. Season to taste and enjoy!

Notes:

• Instead of pecans, you could also use pine nuts or sliced almonds. Toast them the same way and make sure they don’t burn.
• Save the tender beet greens to use in a green or mixed salad.
• Even though not as crisp and crunchy anymore, this salad is still delicious after one or two days in the fridge!