Tangy Beet & Fennel Salad

I made this Lesser Yin salad for some friends recently and they loved it. I just happened to get both beets and fennel in my CSA produce allotment that week. This is the time of year that even those needing warmth can eat some salad. But the ingredients make all the difference. With warming ingredients like beets, fennel and grapefruit, this salad won’t slow down your digestion one bit. This recipe came from the food network with only minor adjustments.

*If you’re avoiding liver building foods substitute dry mustard mixed with water. One teaspoon of mustard to a tablespoon of water. Also you can use another oil in place of olive oil.

Serves 6

4 medium beets or 5 small ones
1 large fennel bulb
2 grapefuits
1 tablespoon Dijon mustard*
1 tablespoon lemon juice
1 teaspoon honey
1’4 cup extra virgin olive (extra for roasting beets)*
freshly ground black pepper
3 tablespoons fresh tarragon leaves, torn
6 cups mache or other tender lettuce

Preheat the oven to 400 degrees.

Trim the beet stems. Put the beets on a large piece of aluminum foil, drizzle with oil and seal the foil to make a tight package. Transfer to small roasting pan. Roast the beets until they can be easily pierced with a knife, about 1 hour. When cool enough to handle, rub or peel off skins.

Meanwhile, halve and very thinly slice the fennel. Soak in cold water to crisp. Segment the grapefruits over another bowl, reserving the juice. Cut the segments in half.

Whisk 2 tablesppons of the reserved grapefruit juice with the mustard, lemon and honey in a medium bowl. Gradually add the oil in a steady stream to make a creamy cressing. Season with pepper to taste.

Thinly slice the beets and toss in a bowl with 3 tablespoons dressing. Season with pepper to taste and arrange on individual plates. Drain the fennel, dry well. Just before serving, toss the fennel, lettuce, grapefruit, and tarragon with dressing. Divide evenly and set on top of beets. Serve immediately.