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Preptime: 20 min.Cooktime: 30 min.
Carbs: 25g
Fat: 21g
Fiber: 6g
Protein: 3g
Satfat: 3g
Sodium: 219mg
For the Salad:
1 fennel bulb, peeled and thinly sliced
2 beets, peeled
2 oranges
1/2 Bermuda onion, thinly sliced into rings
For the Vinaigrette:
1 tablespoon freshly chopped shallots
2 tablespoons balsamic vinegar
4 tablespoons olive oil
salt to taste
freshly ground black pepper
Directions:
For the Salad:
1. Place beets in a sauce pan of cold water. Bring to a boil, reduce heat and simmer until beets are easily pierced with the tip of a knife. Drain, cool, peel and slice thinly.
2. Peel the oranges and remove the segments over a bowl to reserve the juice.
For the Vinaigrette:
1. Place all of the ingredients for the vinaigrette plus the reserved orange juice in a container with a tight fitting lid. Shake well.
2. Adjust the salt and pepper to taste.
3. Toss the fennel with half of the vinaigrette and arrange fennel slices in a large ring on a serving platter.
4. In the same manner, dress the beet slices with the remaining vinaigrette and arrange them in a ring just inside the fennel.
5. Place the orange segments in the center of the salad.
6. Scatter the onion rings over the entire salad.
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