Beet and Fennel Salad with Orange Vinaigrette

This is one of our favourite seasonal salads; when the weather gets cold the beets get roasted!  If you have Feta or fresh goat cheese in the refrigerator crumble some on top for another layer of flavour.

  • 10 small beets, roasted, peeled and quartered
  • 4 handfuls of arugula
  • ½ a medium fennel bulb, sliced thinly
  • 2 navel oranges, peeled and sliced crosswise, about ½” thick
  • 12 Kalamata olives, pitted if desired
  • Orange Vinaigrette
  • 1 tbsp BRÜ Belgian Abbey Ale mustard
  • ¼ tsp salt
  • 1 tbsp orange juice
  • 1 tbsp red or white wine vinegar
  • 3 tbsp olive oil
  1. In a small bowl whisk together mustard, salt, juice and vinegar to combine. Whisk in olive oil to combine, set vinaigrette aside.
  2. In a medium bowl toss the quartered beets together with half of the vinaigrette. Place an equal handful of arugula on 4 plates. Top with dressed beets, then top with sliced fennel, orange slices and garnish with olives.
  3. Drizzle the remaining vinaigrette over the 4 plates. If needed drizzle with a little extra olive oil.

Serves 4.