Arugula makes a lovely base for this salad, which is packed with grapefruit, crunchy fennel, and earthy beets.
Wintery Arugula Salad
Makes 4 to 6 Servings
Ingredients
- 3 small golden beets, trimmed and scrubbed
- ¼ (8-ounce) block feta cheese, crumbled (about ½ cup)
- ½ cup plain whole Greek yogurt
- 2 tablespoons whole milk
- 2 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon toasted fennel seeds, crushed
- ⅛ teaspoon crushed red pepper
- 1 cup shaved fennel bulb
- 5 cups loosely packed baby arugula
- 1 cup lightly packed torn radicchio leaves
- 1 large grapefruit, peeled, halved, sliced, and seeded
- Garnish: crushed red pepper
Instructions
- Preheat oven to 400°.
- Wrap beets in foil, and place on a rimmed baking sheet.
- Bake until fork-tender, 45 minutes to 1 hour. Let cool completely. Unwrap beets. Using foil, rub skin off beets. Slice beets into small wedges.
- In the work bowl of a food processor, pulse feta. Add yogurt, and process until smooth, stopping to scrape sides of bowl. Add milk, 1 tablespoon at a time, to thin mixture, if needed. Spoon onto serving platter.
- In a large bowl, whisk together vinegar, oil, salt, fennel seed, and red pepper. Add beets and shaved fennel; stir until coated. Add arugula and radicchio leaves, and stir until coated. Place mixture on top of feta mixture. Place grapefruit on top. Garnish with red pepper, if desired. Serve immediately.
