Bursting with flavor, this citrus and fennel slaw is topped with sweet roasted beets and creamy goat cheese. Perfect for spring entertaining but simple enough for a quick lunch.
Brightly colored fruits and veggies get all of the attention but don’t be fooled, white vegetables are packed in nutrients as well! An excellent source of Vitamin C, fiber and folate, I try to incorporate fennel into our diet on a regular basis. If you’ve never eaten raw fennel, it is crunchy like celery with a delicious, subtle licorice flavor.
After making a big batch of my favorite Roasted Beets with Orange and Rosemary recently, I decided create a simple fennel and orange slaw to serve alongside. The crisp fennel and juicy orange segments are a match made in heaven for roasted beets.
Between Easter and Passover, my family will be hosting quite a few events in the coming weeks! Fennel slaws are ideal for entertaining because they don’t wilt the minute you dress them like a lettuce-based salad.
In fact, I intentionally toss the slaw in the vinaigrette 10-20 minutes before I plan to serve it so that the dressing can begin to penetrate the fennel. To save even more time on the day of a party, roasted beets can be prepared up to 3 days in advance.
Your fork is waiting.
Citrus and Fennel Slaw with Goat Cheese and Orange
- 2 fennel bulbs thinly sliced
- 1 seedless orange cut into segments
- 1/4 cup minced parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 in roasted beets cut bite-sized pieces
- 4 ounces goat cheese - crumbled
- In a large bowl, toss together fennel, orange segments, parsley, olive oil, lemon juice, salt and pepper.
- Lay fennel slaw on a large platter and top with beets and crumbled goat cheese before serving.