Simple orange, fennel, and beet salad

I love making big salads for dinner, and this super simple orange, fennel, and beet salad is one of my favorites for spring. I make it at least once a week—I can't stop eating it! All the flavors work really well together,  and the variety of textures and colors is really delightful. I've experimented and had great success with several variations of this salad, so you can customize it however you see fit. The version pictured here has goat cheese and toasted hazelnuts on top with diced shallot mixed in the dressing.

It lasts for several days in the refrigerator, but if you're planning to serve it for a special event, I recommend waiting to mix the beets into the salad until that day because the colors will bleed onto the other ingredients.

Simple orange, fennel, and beet salad

Yield: About 6 servings

Ingredients

For the salad

• 4 small red beets, roasted or steamed, peeled and cut into rounds, wedges, or half moons
• 3 medium oranges, peeled, pith cut away and segmented
• 1 large or 2 small fennel bulbs, trimmed and thinly sliced against grain on mandoline
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup cilantro, chopped
• Optional ingredients: 1/4 cup goat cheese, 1/4 cup feta cheese, 1/4 cup toasted hazelnuts (chopped small), 1 cup arugula or watercress

For the dressing

• 2 Tablespoons lime (or lemon) juice
• 1 teaspoon honey or agave
• 1/2 teaspoon toasted cumin seeds, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 Tablespoons extra-virgin olive oil
• Optional ingredient: 1 shallot (small dice)

Directions

1. Mix the salad ingredients together.
2. Mix the dressing ingredients together.
3. Toss lightly with salad and serve.