Ingredients
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1 sheet matzo
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cooking spray
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1/2 tsp garlic powder
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2 medium fennel bulbs
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2 medium oranges
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1 (8.8 oz) pkg cooked beets
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2 tbsp prepared horseradish
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2 tbsp sherry vinegar
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2 tbsp olive oil
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1 cup parsley leaves
Steps
1
Preheat oven to 350°F. Arrange the matzo on a baking sheet and spray with cooking spray. Sprinkle with the garlic powder and season with salt. Bake 4–6 min., until deep golden brown. Let cool completely.
2
Meanwhile, trim the fennel and very thinly slice by hand or on a mandolin. Cut the peel and pith from the oranges and slice into ¼-inch-thick rounds. Pat the beets dry with paper towels and chop.
3
Drain the horseradish. In a large bowl, whisk horseradish, vinegar, oil, salt, and pepper. Add oranges and parsley. Toss until well coated.
4
On a serving platter, arrange fennel and then spoon oranges and parsley on top, drizzling any leftover dressing over the fennel. Sprinkle beets over oranges and season with salt. Just before serving, break the matzo into bite-size pieces and add to salad.
