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

  • Yield: 4 servings


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