BEET, FENNEL, AND CITRUS SALAD WITH HORSERADISH
4 servings

A vibrant winter salad. The sweetness of the beets and fennel is balanced by the citrus and the welcome bite of horseradish (if using a prepared type, opt for one that is not “creamy”).

Prepare or have ready:

  • 1 pound cooked and peeled beets, sliced or cut into wedges

Cut into suprêmes:

  • 2 oranges or 1 large grapefruit

Thinly slice crosswise:

  • 1 large fennel bulb

Whisk together in a medium bowl:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon finely grated fresh or prepared horseradish
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Add the beets, citrus, and fennel and toss to coat. Taste and adjust the seasoning, if necessary, and garnish with:

  • 2 tablespoons minced chives or parsley

Salads