Fresh as Summer, Even in Winter!

I love the hearty soups and stews of winter but sometimes I just crave the freshness of summer!  For that palate cleansing, fresh fruit and veggie feel of summer produce, we just have to turn to our winter harvests. Oranges, fennel and roasted beets combined in a cool, refreshing salad do the trick!

Salad of Orange, Fennel and Roasted Beets with Candied Pecans

Serves 4

4 oz Butter Lettuce or other Salad Greens

1 fennel bulb, sliced thinly

2 beets, roasted, peeled, sliced

2 oranges, supremed, juice reserved

2 Tbs olive oil

1 tsp sherry vinegar

Salt & Pepper to taste

1/2 c candied pecans

Method:

1. Drizzle sliced beets with sherry vinegar.  Set aside.
2. Peel and segment the oranges, reserving the membranes & juice.
3. In large bowl, add lettuce, fennel, orange segments, beets and pecans.  Drizzle with olive oil.  Squeeze membranes over salad to release juice and add any reserved juice.  Season with salt & pepper to taste.  Toss and adjust seasonings as necessary.

To Roast Beets:

1. Preheat oven to 350°
2. Trim stem ends of beets and place in oven proof dish.  Add water to cover bottom.  Cover tightly with foil or lid; place into oven.
3. Roast 30 minutes to 1 hour, or until tender when pierced with knife. Cool.
4. Peel skins off with paring knife, peeler or fingers. Keep refrigerated until use.

To “Candy” Pecans:

1. Preheat oven to 300°
2. Sprinkle pecans in even layer on baking sheet.  Roast in oven approx. 10 minutes.  Allow to cool.
3. In mixing bowl, drizzle with olive oil.  Sprinkle salt & cinnamon sugar on pecans & toss.

Eat happy!

Carolyne