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Ingredients
- 2 pounds small-to-medium beets
- ½ cup water
- 1 tablespoon fennel seeds, toasted
- 2 tablespoons rice vinegar
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons whole-grain mustard
- 1 small clove garlic, minced
- ½ teaspoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ cup canola oil
- 3 tablespoons extra-virgin olive oil
- ½ cup fresh blueberries
- ½ cup baby mozzarella balls
- Thinly sliced radishes & microgreens for garnish
Directions
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Preheat oven to 375 degrees F.
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Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.
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Grind fennel seeds in a clean spice grinder or with a mortar and pestle. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth. With the motor running, gradually add canola and olive oils.
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Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired.
Tips
To make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.
Equipment: Spice grinder or mortar and pestle
Recipe curtesy of: EatingWell.com
