Grilled Beet Salad with Shaved Fennel and Kale

Grilled Beet Salad with Shaved Fennel and Kale Tossed in a Citrus Agave Vinaigrette Topped with Fresh Goat Cheese
Emilyn Ellyn

Ingredients:

For salad:

  • About 3 pounds of beets, roasted and sliced
  • 1 head fennel, shaved thin
  • Zest of one orange
  • 2 oranges, segmented, juice saved
  • 1 small red onion, sliced thin
  • 15 cherry berry tomatoes, halved
  • ½ pound kale, shredded
  • 4 ounces fresh goat cheese cubed

For dressing:

  • 5 tablespoons fresh mint minced fine
  • Reserved orange juice
  • 2 tablespoons agave nectar
  • 1 tablespoon chili oil
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Fresh ground sea salt and black pepper to taste

Directions, here

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