Description
A bright winter salad of pickled beets, Ruby Red grapefruit, roasted fennel, red onion, apricots, and fresh dill, tossed with a honey and stone-ground mustard vinaigrette.
Ingredients
Scale
For the dressing:
- 1 tbsp stone-ground mustard
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 4 tbsp extra-virgin olive oil
- 1/4 shallot, minced
- 1 tsp whole pink peppercorns
- Salt and pepper, to taste
For the salad:
- 1 fennel head, cut into wedges
- 1 tbsp olive oil, for roasting the fennel
- 1 (16-oz) jar pickled beets, drained and sliced (about 2 cups)
- 1 Ruby Red grapefruit, peeled and sliced or segmented
- 1/2 small red onion, thinly sliced
- 4 fresh apricots, quartered (or 1/2 cup sliced dried apricots)
- Small handful fresh dill sprigs
Instructions
- Make the dressing: Add all dressing ingredients to a Mason jar, cover, and shake well. Refrigerate up to 2 weeks.
- Roast the fennel: Preheat the oven to 400°F. Toss the fennel wedges with the olive oil and a pinch of salt on a baking sheet. Roast 20 to 25 minutes, until tender and lightly caramelized. Cool to room temperature.
- Build the salad: In a large bowl, combine the grapefruit, red onion, apricots, roasted fennel, and dill. Add the pickled beets and toss gently.
- Dress: Add the dressing to taste, a spoonful at a time, and serve.
Notes
Amounts: The quantities above are TABLE suggestions. Scale freely.
Add-ins: Pickled cauliflower adds extra crunch.
Substitutions: Dried apricots, persimmon, blood orange, or pear can stand in for fresh apricots in winter.
Make ahead: Roast the fennel and make the dressing up to 2 days ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260