RAW BEET, FENNEL AND ENDIVE SALAD

Beautiful beets are showing up everywhere, which means that fall is just around the corner. It also means that they taste delicious right now. This inspired me to make one of our favourite salads that has it all - the looks and the flavours! It is brought together with a tangy dressing and quick pickled onions. Great as a starter, part of the main course or alongside cheese, nuts and some fresh crusty bread!

Here is what you need:

3 - 4 beets, depending on size (I used chioggia (or candy cane) and white ones, but use any you can find, just keep them separated before assembly, the colours will bleed), sliced thinly 

1 fennel bulb (medium size), sliced thinly, fronds reserved

2 belgian endives  (I used white and purple, you can use radicchio if endive not available)

3 - 4 radishes, sliced thinly

quick-pickled red onion (recipe to follow)

Dressing:

5 tablespoons olive oil

2 tablespoons cider vinegar

1 clove garlic, finely chopped

1 tablespoon grainy mustard

salt 

pepper

Make quick-pickled onions and let marinate while you prepare the rest (recipe below).

Prepare dressing by combining all ingredients in a jar, adding salt and pepper to taste, then shake or mix to combine. Set aside.

Get your vegetables ready. I used  hand held mandoline slicer, but if you have great knife skills, go ahead and do it by hand.

Wash and peel beets, slice thinly.

Trim tough outside leaves from fennel, cut in half, then slice thinly. Reserve fronds (green feathery tops).

Separate endive leaves, wash and dry. 

Wash radishes and slice thinly.

Arrange vegetables and pickled onion on a large platter. Spoon some of the dressing over the top, you may not need all of it, serving the rest on the side. Top with fronds.

Quick-pickled onions:

1 red onion, thinly sliced

1/2 cup cider or red wine vinegar

1/4 cup water

1 teaspoon salt

1 teaspoon sugar

Combine all ingredients in a bowl, mix well, pushing onion into liquid and let stand while you prepare your recipe.

This will make more than you need. Keep leftovers refrigerated in a covered jar. Great on  salads, burgers, tacos...

NOTE:

If you are serving this salad as part of buffet or outdoor party, chop vegetables in smaller pieces so they are more manageable to eat with just a fork.