Traditional meets Tropical Salad, featuring Fullei Fresh Sprouts
The classic winter trio of technicolor beets, sweet, licorishy fennel and toasty walnuts meets sunny and tropical with fresh citrus and bean and green sprouts from Miami hydroponic grower, Fullei Fresh.
1whole large beetor two small, greens trimmed and reserved for another use.
1large fennel bulbfronds trimmed and reserved for another use
1teaspoonolive oil for drizzling
1tangerinesectioned (you may substitute an orange or a handful of kumquats)
2-3cupsfresh tender greenssuch as spinach or arugula
2-3cupsassorted Fullei Fresh sproutssuch as beet sprouts, clover sprouts, alfalfa sprouts, spicy sprouts, crunchy mix and sunflower shoots
2tablespoonstahinisesame seed paste, available in most grocery and specialty stores, stirred well
2tablespoonsfresh orange juice
1teaspoonsherry vinegar or other mild vinegar
3tablespoonswalnutstoasted
3tablespoonspomegranate seedsoptional
sea salt and fresh ground pepper to finish
Instructions
Preheat oven to 400 degrees.
Chop beet roots off from the greens. Save the beet greens for later — they’re related to chard, are tender and mild-flavored, terrific to add to soups whole grain and beans dishes. It’s free nourishment and less food waste.
Rinse whole beet and wrap tightly in foil. Place on baking sheet and roast for 1 hour.
Chop fennel bulb into bite-sized pieces. Spread on a rimmed baking sheet. Drizzle lightly with olive oil. Roast for 20 minutes, stirring occasionally, so fennel is tender and golden. Remove from oven and allow to cool.
Remove beets from oven and allow to cool. Skin should slip right off. Both beet and fennel may be roasted a day ahead,, and stored in airtight containers and chilled in the refrigerator.
For the dressing, mix together tahini and orange juice, stirring well to create a smooth, creamy dressing. Add vinegar and give a final stir.
To assemble, channel your inner artist. Spread spinach or other tender greens on a platter or large, shallow bowl. Scatter on fennel.
Sprinkle on assorted Fullei Fresh bean and green sprouts, then top with tangerine, beets, walnuts and pomegranate seeds, if adding.
Finish with a sprinkle of sea salt and pepper. Dot dressing on top.