Serves 8 people


For the Salad

2 bunches baby chioggia beets
2 bags lambs lettuce, washed and dried
2 Asian pears, sliced thin on the mandolin
1 bulb fresh fennel, shaved thin

For the Vinaigrette

3 tablespoons sherry vinegar
Zest and juice of 1 seville orange
1 tablespoon dijon mustard
½ cup extra virgin olive oil
Salt and pepper, to taste

For the Garnish

Aged goats cheese
Toasted hazelnuts
Orange supremes


For the Salad

Preheat oven to 400°. Clean the beets then toss with oil and salt and transfer them to an oven proof dish and add about a half cup of water. Cover with foil and roast for 45 minutes or until soft. Once roasted, peel and slice into wedges. Prepare the rest of the veggies as directed – thin sliced pears and fennel.

For the Vinaigrette

In a blender, add the vinegar, mustard, orange juice and zest and blend until smooth.
While blending, slowly drizzle in the olive oil until emulsified. Season with salt and pepper.

To Assemble

Toss all salad ingredients with vinaigrette and garnish with goat cheese, toasted hazelnuts and orange supremes.

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