Gingered Beet & Fennel Salad

3 large beets, trimmed & halved
1/2 cup fresh orange juice
1 teaspoon chia seeds
1 1/2 tablespoons golden sherry
2 inch piece of ginger, finely grated
1 teaspoon ground coriander
Shredded Romaine lettuce or other greens of choice for lining plate
2 bulbs fennel, trimmed, cored, and thinly sliced
1/3 cup sliced almonds, lightly toasted

Steam beets until tender. Drain well and cool to room temperature. When cool, peel and slice into 1/4 inch wedges.

While the beets are steaming, make the dressing: Whisk together orange juice, chia seeds, sherry, ginger, and coriander. Let sit for several minutes and whisk again. The chia seeds will thicken the dressing.

Line four plates with lettuce and top with beets and fennel. Drizzle with dressing, top with almonds and serve. Serves four.


★★★★★ 5 out of 5 stars—Best ever!

While the idea of this much ginger in a dressing may seem like a bit much, the sweetness of the beets helps to balance out the bold flavors in this recipe. Enjoy this as a first course or have it as a light stand-on-its-own meal.