Colorful Spring Salad


The four main ingredients—arugula, fennel, strawberries, and beets—represent everything we love about the spring garden. They’re bright and refreshing, tender yet still grounded in their earthiness. They need little dressing; just a drizzle of olive oil and a splash of balsamic vinegar does the trick. Tip: Roast the beets ahead of time and refrigerate them in their skins for up to 3 days.

2 cups arugula leaves, washed and dried
4 young beets, any color, roasted*, cooled, peeled and sliced
1 small bulb fennel, trimmed, quartered, cored and thinly sliced
1 cup strawberries, washed, stemmed and sliced
2 tablespoons balsamic vinegar
3 tablespoons olive oil
Salt and freshly cracked pepper

1. Arrange the arugula, beets, fennel and berries on a platter or in a serving bowl. In a small jar with a lid, combine the vinegar and oil, a generous pinch of salt and a turn or two of the pepper grinder. Close and shake vigorously. Drizzle the mixture over the salad. Top with more cracked pepper.

2. To roast beets: Preheat oven to 400 degrees. Rinse beets; trim off stems and long root “tails.” Wrap beets in a square of parchment paper, folding over edges. Wrap parchment package in a square of aluminum foil. Place in oven and roast until beets are fork-tender, about 30 to 45 minutes depending on their size.