Roasted Beet Salad

styled by Taylor Bennett
photograph by Kelly Moore Clark

Ring in the new year with a vibrant roasted beet salad featuring the earthy sweetness of beets, the crisp bite of radishes, and the creamy indulgence of fresh mozzarella.

What you need:
2 pounds small beets
½ cup water
1 tbsp fennel seeds, toasted
2 tbsp rice vinegar
1 ½ tsp lemon juice
1 ½ tsp whole-grain mustard
1 small clove garlic, minced
½ tsp honey
¼ tsp kosher salt
¼ tsp ground pepper
¼ cup canola oil
3 tbsp extra-virgin olive oil
½ cup fresh blueberries
½ cup baby mozzarella balls
Thinly sliced radishes and microgreens for garnish 

Directions:
Grind fennel seeds and place in a food processor with vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth and add canola and olive oils. Coat cooked beets with vinaigrette, add berries and mozzarella and toss to coat. Serve topped  with radishes and microgreens.