2roasted beets, cubedMy favorite ready made brand is "Love Beets"
1fennel bulb
2heaping handfuls of arugula
4-5kumquatssliced
1/4cuppine nutstoasted
Dressing
2tablespoonolive oil or flaxseed oil
1tablespoonapple cider vinegar
3tablespoonsorangefresh squeezed juice
1teaspoonDijon mustardto taste
salt & cracked black pepperto taste
Instructions
Assemble Salad
Prepare your beets, you may want to do this ahead of time if you are roasting your own beets. If you have purchased Love Beets or another brand, you are good to go. Slice your roasted beets to your liking and add to a salad bowl.
Cut the fennel in half lengthwise. Remove the tough core and slice it into 1/4” wedges. Heat oil in a sauté pan over medium-high heat. Add the fennel wedges, five it a quick stir, then allow to cook undisturbed, so you can get some nice brown bits, for 5-7 minutes. Turn down your heat to low, and stir and cook for about 2-3 more minutes. Set aside to cool and then add when cool to salad bowl.
In a small sauté pan, toast pine nuts over low-medium heat. Toast slowly and stir constantly to make sure pine nuts are toasted through out and do not burn. Set aside to cool and then add when cool to salad bowl.
Wash your arugula and add to your salad bowl. Slice kumquats and add to your salad bowl party.
Dressing
Dressing time: Add oil, apple cider vinegar, fresh orange juice, Dijon mustard and salt and pepper to taste in a glass bowl or salad dressing container. Either shake or whisk together and pour over your salad bowl goodness.
Toss
Gently toss salad and serve at room temperature or chilled.