Can’t Beet It Salad

This salad is built around contrast: tender beetroot against crisp fennel, walnuts against soft vegetables, and a sharp rice-vinegar dressing against the beets' natural sweetness.

The beets are cooked only until tender, then cooled before slicing. That keeps the salad clean and structured rather than warm and soft. Goat cheese is optional, but when used it adds a creamy, salty layer.

Dress the salad just before serving so the fennel keeps its snap. The ginger in the dressing is small but important, giving the acidity a warmer edge without overwhelming the vegetables.

Ingredients

• 2 cups beets, steamed until just tender, cooled and sliced
• 2 cups fennel bulbs, thinly sliced
• 1/3 cup walnut halves
• 1/2 cup soft goat cheese, crumbled, optional
• 2 tablespoons extra-virgin olive oil
• 1/4 cup rice vinegar
• 1 teaspoon honey or maple syrup, optional
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon salt, or to taste

Method

Combine the cooled beets, fennel, walnuts and goat cheese, if using, in a large bowl. Shake the olive oil, rice vinegar, optional sweetener, ginger and salt together in a jar. Pour over the salad, toss gently and serve promptly.