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Beet, Fennel and Leek Salad with Lemon-Ginger Dressing


Dressing Ingredients:

1/3 cup lemon juice
1/3 cup olive oil
2 tsp. minced garlic
1/4 cup peeled and minced fresh ginger
1 tsp. honey
2 Tbsp. red wine or sherry vinegar
1 tsp. whole coriander, crushed
1 tsp. salt
1/2 tsp. freshly ground black pepper

Salad Ingredients:

4 medium beets, peeled and roasted
1 large fennel bulb (Try without fennel and just over tender lettuce leaves or steamed beet greens)
1 Tbsp. lemon juice
1 leek (1 1/2 cups thinly sliced)


  1. Roast beets, wrap them in foil and bake in a 400°F oven for 1 to 1 1/2 hours, depending on the size of the beets. The beets are done if they are tender when poked with a knife. Let beets cool. Cut each beet into desirable size.
  2. Mix all the dressing ingredients together and pour over cooled beets.
  3. Cut the white and light green parts of the leek in half lengthwise.
  4. Rinse the leek under running water, separating the layers to remove any trapped dirt.
  5. Cut the leek crosswise into very thin slices.
  6. Stir the leeks into the sliced fennel/lettuce/steamed beet greens.
  7. Spread the fennel/lettuce/steamed beet greens and leeks over a plate.
  8. Lift the beets out of the dressing with a slotted spoon and place over fennel/lettuce/steamed beet greens.
  9. Drizzle the salad with dressing and serve immediately.