A salad featuring brightly colored citrus and beets is perfect for winter. The standout is the lemon dressing, enhanced with horseradish for a distinctive refreshing spiciness.
Dill and horseradish were staples in Fiona's fridge, likely because she often had horseradish left over from her special roast beef.
Fiona was resourceful, never wanting to waste food, and always sought to innovate with leftovers. Thus, the dressing, crafted from surplus horseradish, gains a unique spiciness that complements the sweet freshness of citrus and beets beautifully.
Ingredients
Serves 4
For the Salad
1lb medium beets, roasted and cut into wedges
2 your preference citrus, oranges and/or grape fruits, peeled and cut into bite size
1 fennel bulb, thinly sliced
2 tablespoon chopped parsley
1/4 cups goat cheese
For the Dressing
1/4 cups olive oil
2 tablespoon lemon juice, freshly squeezed preferred
1 tablespoon jarred horseradish
salt and pepper
Directions
Whisk all the dressing ingredients in a large bowl. Add the beets, citrus and fennel and toss to coat. Taste and adjust for seasoning.
Garnish with chopped parsley and goat cheese
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