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Arugula, Fennel, Beet Salad with Kumquats and Pine Nuts

Arugula, Fennel, Beet Salad with Kumquats and Pine Nuts
Print Recipe
Prep Time 2 hours
Servings: 2 people
Course: Salad
Cuisine: American, Modern, Vegan
Ingredients Method

Ingredients
  

Salad Mix
  • 2 roasted beets, cubed My favorite ready made brand is "Love Beets"
  • 1 fennel bulb
  • 2 heaping handfuls of arugula
  • 4-5 kumquats sliced
  • 1/4 cup pine nuts toasted
Dressing
  • 2 tablespoon olive oil or flaxseed oil
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons orange fresh squeezed juice
  • 1 teaspoon Dijon mustard to taste
  • salt & cracked black pepper to taste

Method
 

Assemble Salad
  1. 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.
  2. 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.
  3. 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.
  4. Wash your arugula and add to your salad bowl. Slice kumquats and add to your salad bowl party.
Dressing
  1. 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
  1. Gently toss salad and serve at room temperature or chilled.