Beet, Apple + Fennel Salad with Turmeric Lime Dressing
 
 
This stunning seasonal beet, apple and fennel salad is loaded with powerful nutrients to keep you healthy as Autumn approaches. The salad features multiple textures and flavor profiles thanks to vegetables, fruit, greens, herbs, and crunchy nuts, and a bold turmeric lime dressing ties it all together. It would make a gorgeous addition to your Rosh Hashanah table!
Author:
Recipe type: Salad, Starter, Entrée
Cuisine: Modern American, Vegetarian
Yield: 4 servings
Ingredients
  • For dressing:
  • 60ml (¼ cup) extra virgin olive oil
  • Zest of 1 lime
  • 45ml (3 Tbsp) fresh lime juice
  • 15ml (1 Tbsp) honey or agave
  • 1 small clove garlic, finely grated
  • 1 Tbsp finely grated fresh turmeric (may substitute 1 tsp ground turmeric)
  • 1 ½ tsp finely grated fresh ginger
  • ½ tsp dijon mustard
  • ¼ + ⅛ tsp ground coriander
  • ¼ + ⅛ tsp sumac
  • ⅛ tsp sea salt
  • ⅛ tsp freshly ground black pepper
  • Optional ⅛ tsp cayenne
  • For salad:
  • 2 lbs beets (6-7 medium) with greens still attached¹
  • 45ml (3 Tbsp) apple cider vinegar
  • 1 tsp honey (may substitute preferred vegan sweetener)
  • ⅛ tsp salt
  • Warm water
  • 1 small fennel bulb with stalks attached
  • 1 large stalk celery, thinly sliced
  • ¼ cup crumbled goat cheese (or dairy-free alternative)
  • ¼ cup fresh mint leaves, roughly chopped
  • 8 oz (1 large) crisp apple²
  • 4 tsp chopped pistachios
Procedure
  1. Preheat oven to 425°F.
  2. While oven is preheating, make dressing: Add all components to a medium bowl or a jar, and whisk or shake until emulsified. Set aside.
  3. Prep and roast beets: Cut off beet greens at base of stems, and set aside. Scrub beets under cool running water, and shake off excess moisture. Wrap beets in foil or place in covered baking dish; roast for 40-50 minutes, or until tender when easily pierced with a skewer or the tip of a knife. Turn beets once during roasting to ensure even cooking. Remove from oven and set aside to cool.
  4. Prep beet greens: While beets are roasting, trim stems from greens and set aside. Stack greens into piles, roll into cylinders, and slice into chiffonade. Once all greens are sliced, place in a large bowl of cool water and swish vigorously to clean. Let sit for several minutes to allow any grit to settle, then carefully strain greens from water and dry in a salad spinner or clean kitchen towel. Transfer to a large bowl.
  5. Pickle beet stems: Wash beet stems thoroughly, and cut into small (¼ inch) dice. Transfer to a small bowl and add apple cider vinegar, honey, and salt. Add enough water to cover, mix thoroughly, and set aside to pickle.
  6. Prep remaining salad components: Trim off top of fennel bulb, roughly chop fennel fronds, and add fronds to bowl with greens (freeze the stalks for the next time you make vegetable stock). Slice bulb in half from top to bottom, and remove core from base of each half. Slice fennel into thin strips and add to bowl with beet greens, along with celery, goat cheese, mint, and pistachios. Roughly chop fennel fronds and add to bowl.
  7. Cut apple into ¼ inch slices and add to bowl. Drain beet stems and add to bowl as well.
  8. Peel and slice beets: Once beets are cool enough to handle, remove skin by rubbing with gloved hands or a clean towel. Trim off stem end and cut beets into ¼ inch slices. Add to bowl.
  9. Dress and serve salad: Whisk or shake dressing to ensure that it is uniform, then pour over ingredients in bowl. Toss to combine. Divide salad among four dishes, and dig in!
Notes
¹If you can’t find bunched beets with their greens still attached, you can substitute 5 loosely packed cups of chopped Swiss chard or spinach. Absent beet greens also means no stems, so feel free to pickle the celery instead! Follow the instructions as though you were using the beet stems.


²No one likes a mushy, mealy apple, and you’ll welcome the crispness here for a bit of textural contrast to the beet slices. You can use a tart or a sweet apple depending on your personal preference; I recommend Honeycrisp, Cosmic Crisp, or Gala for the sweeter options, and Mutsu, Pippin, or Granny Smith if you want a bit of tartness.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/beet-apple-fennel-salad-with-turmeric-lime-dressing/