Spicy Fennel & Beet Salad with Yuzu
I am on a Trader Joe’s roll! I just love the easy ingredients packed with flavor that TJ’s stocks. My love affair has been going strong for decades now. Yes, there are many times that I have to whip around the aisles to get bare necessities on my way to other pressing matters, but my favorite visits are when I have time to explore all the new items lining the shelves. Exploring new flavors and finding new favorites is the best! Do you have a similar addiction, or am I just a crazed foodie??
This little salad plays with one of my favorite veggies. Have you fallen in love with fennel yet? It’s crunch and slight anise flavors can be super addictive when done right. I remember my mom adding it to dishes, sautéed in butter and lending a natural sweetness to dinnertime. However, I love enjoying fennel raw whenever I get the chance. The trick to making it not overpower your tastebuds is to slice it super thin, and to give it a little bath in a delightful vinaigrette. I knew that when I saw Trader Joe’s new(ish) Yuzu hot sauce, it was time to play with some new flavors.
If Yuzu is a new word for you, it is simply a Japanese citrus fruit that has an incredible flavor and tartness. The fact that they have mixed it into a hot sauce concoction just makes me soooo happy! Since it had the sour, spicy, and salty components covered, I figured that adding it to a salad of earthy sweetness would be a perfect pairing! So, bring on the fennel and beets!!
Start by thinly slicing raw fennel. I usually like to begin by trimming off the end, then slicing it in half lengthwise so that I have a flat side to rest it down on as I slice it. I don’t recommend trying to slice anything spherical unless you want to have it weeble-wobble enough that you accidentally cut yourself! Remember, thin slices are the key to a great preparation of raw fennel.
The rest whips up in a jiffy.
Next up, add some protein with crunchy raw almond slivers to the shaved fennel, then top off with sliced roasted beets and roughly chopped fennel fronds. The leaves are not excessively pungent like are the similar needle-like leaves of dill, but the color and nutrients are nothing to scoff at.
To dress this lovely veggie melange, I used about half the bottle of the Yuzu Hot Sauce and combined it with a drizzle of olive oil. Super simple! Feel free to adjust the heat to your personal liking, but don’t forget to give it a pinch of salt before tossing. The salt will make all the flavors pop!
I love how the beets give the fennel a delicate pink coloring. Along with the bright green fennel fronds, this salad is just as pretty as it is delicious.
Get your crunch on!
- 1 bulb fennel sliced thin
- 3 tbsp fennel fronds chopped
- 3-4 roasted beets sliced
- 1/4 cup raw slivered almonds
- 1/2 bottle Trader Joe's Yuzu Chili Sauce
- 1 tbsp olive oil drizzled
- pinch salt
Trim off the end of the fennel bulb and then cut it in half lengthwise. Rotating it to sit on the flat, cut side, begin to thinly slice both halves of the fennel bulb. Pile the sliced fennel into a bowl.
Add in the raw almond slices, the chopped fennel fronds, and the sliced beets.
Dress the veggies with the Yuzu Hot Sauce, a drizzle of olive oil and a pinch of salt. Gently toss and serve.