Marinated Beet Salad with Walnuts, Avocado, Shaved Fennel and Citronette

  • Yield 4 servings


For roasted pickled beets
3-4 medium beets (about ¾ lb.)
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon minced shallot
1/2 teaspoon salt
1/4 teaspoon pepper
For the citronette dressing
-- Finely grated zest of 1 orange (about 2 tablespoons)
-- Finely grated zest of 1 lemon (about 1 tablespoon)
2 tablespoons lemon juice
2 tablespoons Champagne vinegar
1 tablespoon minced shallot
1/2 cup extra virgin olive oil
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
For assembly
1 -- avocado, peeled, pitted and thinly sliced
2 ounces chevre (goat cheese)
1/2 cup (2 oz.) California walnuts
1 cup thinly sliced fennel (about half a bulb, trimmed)
1/2 cup citronette dressing


  1. Preheat the oven to 325F.  Scrub the beets and trim them, leaving the root and about 1 inch of the stem attached.  Place in a baking dish and add about 1/2-inch of water.   Cover with foil and bake for about 1½ hours, or until the point of a sharp knife pierces the beets fairly easily.  Let the beets stand, uncovered, until they are cool enough to handle.  Peel off the stems and skins (they will slip off easily).  Cut the beets into thin slices and toss them together in a bowl with the vinegar, olive oil, shallot, salt and pepper.  Marinate for about 2 hours, tossing occasionally. 
  2. To prepare the citronette, combine the orange zest, lemon zest, lemon juice, vinegar, shallot and olive oil in a tightly capped jar.  Shake vigorously until smooth and blended, then season with salt and pepper to taste.   
  3. To assemble the salad, combine the beets, avocado, goat cheese, walnuts and fennel in a bowl.  Lightly coat with the citronette dressing, and divide between 4 plates.  


Note* This makes slightly more citronette than you will need.  The remaining dressing is lovely on a simple salad of butter lettuce and Belgian endive, at another meal.   

Recipe Courtesy of Chef Rick Mahan of The Waterboy in Sacramento, CA



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