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Traditional Meets Tropical Salad

Fresh with spring produce, stylin’ with sprouts and pretty as a blossom, this beet, fennel and citrus tropical salad is suitable for both Easter and Passover.
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Servings 4

Ingredients
  

  • 1 whole large beet or two small greens trimmed and reserved for another use.
  • 1 large fennel bulb fronds trimmed and reserved for another use
  • 1 teaspoon olive oil for drizzling
  • 1 tangerine sectioned you may substitute an orange or a handful of kumquats
  • 2-3 cups fresh tender greens such as spinach or arugula
  • 2-3 cups assorted Fullei Fresh sprouts such as beet sprouts clover sprouts, alfalfa sprouts, spicy sprouts, crunchy mix and sunflower shoots
  • 2 tablespoons tahini sesame seed paste available in most grocery and specialty stores, stirred well
  • 2 tablespoons fresh orange juice
  • 1 teaspoon sherry vinegar or other mild vinegar
  • 3 tablespoons walnuts toasted
  • 3 tablespoons pomegranate seeds optional
  • sea salt and fresh ground pepper to finish

Instructions
 

  • 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.