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Recipe Information
:30
PREP
:45
COOK
- Serves 6
- Build Your Own
- Cook required
Ingredients
roasted beets
- 6 small beets
- 2 Tbsp balsamic vinegar
- ¼ cup orange juice
- 2 Tbsp maple syrup
- ¼ cup water
- salt & pepper, to taste
dressing
- 2 Tbsp balsamic vinegar
- ¼ cup of olive oil
- 1 Tbsp Dijon mustard
salad
- 4 cups salad mix
- 2 whole navel oranges
- 1 fennel bulb
- 2 stalks of green onions
Equipment
- Peeler
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Glass jar
- Baking sheet
- Oven mitts
Directions
- First roast the beets. Preheat the oven to 425°F.
- Peel the beets, cut them in half and place them in a mixing bowl.
- Pour balsamic vinegar, orange juice, maple syrup, and water over beets and season with salt and pepper.
- Arrange on the baking sheet, cover with foil, and bake until tender for 40-45 min.
- Next prepare the dressing. Add olive oil, balsamic vinegar and Dijon mustard to the glass jar; mix thoroughly until all ingredients are combined.
- Then prepare the salad: Peel and cut oranges in ½ moon slices. Slice fennel bulb in ½, take out core, and slice fennel into small strips. Chop green onions.
- Arrange vegetables, roasted beets and fruits on salad greens.
- Add dressing right before serving.
Tips
To make this a "Build Your Own" student activity, lay out all prepared vegetables, roasted beets and fruit. Students can then mix and match from what's available to create their own personalized salad.
How can I get my younger students involved in food preparation?
For this recipe, young students can help with measuring, pouring, stirring, serving. Students can also help make the dressing- secure the lid on the jar and have each student carefully shake the dressing!