RECIPE: Roasted beet and fennel citrus salad and dark chocolate brownies from Emily Richards

Emily Richards and Leighanne Evans in the CTV News Kitchener studio on April 2, 2025.

Roasted beet and fennel citrus salad

In this salad, roasted beets give a luscious depth of flavour. Look for baby greens or use spring mix for a tasty first course with a citrusy bite.

• 4 beets, stems removed and scrubbed (about 1 lbs./454 g)    
• Extra virgin olive oil
• 2 oranges                             
• 6 cups (1.5 L) mixed baby greens            
• 1 shallot, thinly sliced                     
• 1/4 cup (60 mL) chopped toasted pecans                      
• 1 fennel, trimmed                            

Dressing:

• 3 tbsp (45 mL) extra-virgin olive oil                      
• 2 tbsp (30 mL) white wine vinegar           
• 1 tsp (5 mL) Dijon mustard                        
• 1/2 tsp (2 mL) orange zest             
• 2 tbsp (30 mL) orange juice                                  
• 1 small clove garlic, minced          
• Salt and pepper to taste

Toss beets with a little drizzle of oil. Wrap in aluminum foil and roast in a 425°F (220°C) oven for about 1 hour or until the beets are tender when pierced with a knife. Let cool. Peel and slice beets into 1/2-inch (1 cm) thick wedges; set aside.

Meanwhile, cut off the top and bottom ends of the orange. Using a serrated motion, cut skin and white pith from the orange, starting top to bottom. Slice orange crosswise into thin slices; set aside.

Dressing: In small bowl, whisk together oil, vinegar, mustard, orange zest and juice, garlic, salt and pepper to taste.

In a bowl, combine greens, shallot and pecans. Cut top fronds off fennel and reserve feathery tops for garnish. Cut fennel bulb in half lengthwise and thinly slice; add to bowl.

Pour dressing over greens; toss to coat. Spread onto platter and arrange beet wedges and orange slices around greens.

Makes: 4 servings

Dark chocolate brownies with chocolate frosting

Sophisticated dark chocolate merges with pecans and Grand Marnier frosting to create an indulgent dessert for any holiday celebration.

• 1/2 cup (125 mL) unsalted butter
• 5 oz (150 g) 85% cocoa bittersweet chocolate, chopped
• 2/3 cup (150 mL) packed brown sugar
• 1 tsp (5 mL) vanilla
• 1/2 tsp (2 mL) orange zest
• 2 eggs
• 3/4 cup (175 mL) all-purpose flour
• Pinch salt
• 1/2 cup (125 mL) chopped toasted pecans
• Green-coloured coconut and mini eggs for garnish

Chocolate Grand Marnier Frosting:

• 1 bar (100 g) 85% cocoa bittersweet chocolate, chopped
• 1 tbsp (15 mL) orange liqueur (optional)
• 1/2 cup (125 mL) unsalted butter, softened
• 1 cup (250 mL) icing sugar
• 1/2 cup (125 mL) whipping cream

Combine butter, chocolate and sugar in saucepan and melt over low heat until smooth. Whisk in vanilla and orange zest. Let cool slightly.

Using a wooden spoon, stir in eggs, one at a time, stirring well after each addition. Add flour and salt; stir well until glossy. Stir in pecans until evenly distributed. Scrape into 8-inch (1.5 L) parchment paper-lined baking pan. Using a small offset spatula, spread batter evenly. Bake in a preheated 350°F (180°C) oven for about 25 minutes or until a cake tester inserted into the center comes out clean. Let cool completely.

Chocolate Grand Marnier Frosting: Set a bowl over a saucepan of hot (not boiling) water and melt chocolate, stirring occasionally. Remove from saucepan, whisk in liqueur (if using) and let cool for about 15 minutes, whisking occasionally.

In a large bowl, and using electric beaters, beat butter and half each of icing sugar and whipping cream until combined. Add remaining icing sugar and cream and beat until combined. Beat in melted chocolate until frosting is fluffy and smooth.

Remove brownies from pan and spread the icing decoratively. Cut into bars before serving. Sprinkle with coconut and garnish with mini eggs.

Makes: 12 to 16 bars