Roasted Beet, Shaved Fennel, and Avocado Salad with Ricotta Salata Recipe Recipe

Name: Roasted Beet, Shaved Fennel, and Avocado Salad with Ricotta Salata Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon finely grated orange zest; 1/4 cup orange juice; 2 tablespoons champagne vinegar; 1/2 teaspoon Dijon mustard; 1 small shallot, minced; Kosher salt and freshly ground black pepper; 1/4 cup olive oil; 1 1/2 pounds (about 4) medium golden beets, tops removed and washed well; Olive oil; Kosher salt and freshly ground black pepper; 2 ripe avocados, halved, pitted, peeled, and thinly sliced; 1 large fennel bulb or 2 small, trimmed and shaved on a mandoline; A few handfuls wild or baby arugula; Ricotta salata, for serving

Servings: persons

1 teaspoon finely grated orange zest
1/4 cup orange juice
2 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 pounds (about 4) medium golden beets, tops removed and washed well
Olive oil
Kosher salt and freshly ground black pepper
2 ripe avocados, halved, pitted, peeled, and thinly sliced
1 large fennel bulb or 2 small, trimmed and shaved on a mandoline
A few handfuls wild or baby arugula
Ricotta salata, for serving

1
Preheat the oven to 400 degrees F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).
2
Drizzle the beets with olive oil and sprinkle with salt and pepper.
3
Cover the dish tightly with aluminum foil.
4
Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).
5
To make the vinaigrette, in a bowl, whisk together the zest, juice, vinegar, mustard, shallot, and a pinch each of salt and pepper.
6
Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.
7
When the beets are ready, carefully remove the foil and let them sit until cool enough to handle.
8
Peel and the beets.
9
Cut them into thin slices.
10
Arrange them on a serving platter and drizzle them with a little vinaigrette.
11
Season with a little salt and pepper.
12
Top with the sliced avocado, shaved fennel, and baby arugula.
13
Drizzle with a little vinaigrette.
14
Season with a little salt and pepper.
15
Crumble or shave the ricotta salata over the top and serve, passing the extra vinaigrette on the side.

142

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon finely grated orange zest, 1/4 cup orange juice, 2 tablespoons champagne vinegar, 1/2 teaspoon Dijon mustard, and more.

Yes, Roasted Beet, Shaved Fennel, and Avocado Salad with Ricotta Salata Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet, Shaved Fennel, and Avocado Salad with Ricotta Salata Recipe

How did you like this recipe?

Frequently Asked Questions