Beet, Fennel, and Apple Salad

Wash beets gently before cooking and be careful not to pierce the skin – this might lead to some color loss. Peel beets once they have cooled and are easier to handle. It’s important not to over cook your beets. A knife inserted should meet with a bit of resistance. Leftover salad is great the next day tossed with shrimp or diced, roasted chicken. The vinaigrette can be made in advance and refrigerated, and is an ideal dressing for a traditional tossed green salad.

2 medium-size beets (about 4 to 6 oz. each)

1 small fennel bulb, trimmed (about 5 oz.), halved lengthwise and cored

1 medium-size Granny Smith apple (about 8 oz.), halved and cored

4 cups firmly packed arugula (about 5 oz.)

¼ cup firmly packed fresh flat-leaf parsley leaves

¼ cup firmly packed fresh mint leaves

¼ cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 teaspoon orange zest plus 1 Tbsp. fresh juice (from 1 orange)

¾ teaspoon kosher salt

½ teaspoon honey

¼ teaspoon black pepper

Directions at southernliving.com

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