Radicchio Blood Orange Fennel & Beet Salad

Ingredients

Dressing

• ½ cup olive oil

• 3 tablespoons white wine vinegar

• 1 tablespoon Dijon mustard

• ½ garlic clove, grated

Salad 

• 1 head of Romaine Lettuce

• 1 head of Joe’s Radicchio

• 2–3 heads of Red Beets, roasted* see notes

• 1 Blood Orange

• 1 Fennel Bulb

Instructions

Dressing

Whisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Salad

1. Wash romaine lettuce & radicchio & thinly slice.

2. Chop off fennel ferns and toss, wash bulb & peel orange & toss rind. Slice fennel, orange, & beet width wise.

3. Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, apple, and Parmesan. Drizzle dressing over and toss to coat. Serve & enjoy.

Notes

• You can buy precooked beets, but if you buy fresh beets, remove beet stems & wash beet bulb to remove any dirt. Coat in olive oil and roast in oven at 425 degrees for about 40 mins or until easy to pierce. Let cool & remove skin.

• If reds beets aren’t available pink or yellow beets would be pretty too