Spiralized Beet Salad with Saffron Citronette and Candied Almonds

Sponsored by Balducci's Food Lovers Market


Spring has sprung at the farm markets. Now’s the time to fill a shopping bag full of tender lettuces, herbs, asparagus and spring onions. What about a fresh beet salad from Balducci’s Chef Jason Miller?

What's in Season:

  • Arugula
  • Asparagus
  • Basil
  • Beets
  • Bok choy
  • Broccoli raab
  • Cilantro
  • Collards
  • Dill
  • Kale
  • Lettuce
  • Mesclun mix
  • Mushrooms
  • Onions
  • Parsley
  • Radishes
  • Rhubarb
  • Sage
  • Sorrel
  • Spinach
  • Summer squash
  • Swiss chard
  • Turnips

Our culinary team has been working hard to open our wonderful new store in Reston Town Center, where customers can find restaurant quality chef-prepared options along with the gourmet groceries and quality meats and cheeses that they’ve come to expect from Balducci's. We've also developed new spring recipes that you can make at home or pick up freshly prepared from the Balducci’s team. I've been focusing on beets lately; such a great example of seasonal, spring produce that’s bursting with color and nutrition. Find whole or spiralized beets in any of our Balducci's produce sections. This new recipe uses spiralized beets and it’s a staff favorite— terrific alongside grilled meats or fish. – Chef Jason Miller, Corporate Executive Chef at Balducci’s Food Lover’s Market.

Spiralized Beet Salad with Saffron Citronette and Candied Almonds

Serves 4–6

  • 1 pound spiralized beets (made fresh in-store)
  • 1 cup fennel, sliced thin, reserving fronds for garnish

Saffron Citronette

  • 1 tablespoon orange zest
  • 2 teaspoons saffron threads
  • 1 tablespoon Balducci’s fresh squeezed orange juice
  • 1 tablespoon lemon juice
  • 2 tablespoons rice vinegar
  • ½ shallot, minced
  • Salt and pepper to taste

Candied Almonds

  • 1 cup blanched slivered almonds
  • 2 cups sugar
  • ½ cup water
  • ½ tablespoon butter, softened
  • Parchment paper

Make the candied almonds by covering a baking sheet with parchment paper and spreading the softened butter on top of the paper; set aside. In a small saucepot, add the sugar and water, stir to dissolve and cook over medium-high heat until lightly golden. Add the slivered almonds and stir to coat completely. Pour onto the greased parchment paper, spreading apart and allowing to cool. Break apart the almonds once cooled.

Next, make the citronette by adding all ingredients in a small bowl and whisking until combined. Set aside to rest. Slice the fennel on a mandoline slicer, reserving the fronds. Next, combine the thinly sliced fennel in a large bowl with the spiralized beets and prepared citronette, allowing to them to marinate for a few minutes. To serve, top with fennel fronds and candied almonds.