Thursday, June 21, 2012

roasted beet and fennel salad

The idea for this came from French Food at Home with Laura Calder. I don't actually remember if she used beets in her recipe but I needed to use mine up so here they are.
Most of the ingredients for this also came from my Farmer's market visit.
And except for getting the beets in the oven and roasting the fennel there is almost no cooking. Perfect since it's been so hot here in Sacramento (until today anyway)

And by the way, yes, I do keep toasted pine nuts on hand at all times.


2 roasted beets
1 orange
maybe a third of a red onion - sliced as thinly as possible
1 fennel bulb
1 handful of toasted Pine nuts
olive oil


oven to 350

Line a baking tray with foil - make sure it's completely covered.
Wash and dry the beets.
Rub them with olive oil then place on the baking tray.
Salt and pepper.
Cover the tray completely with another sheet of foil.
Into the oven for an hour.

When beets are ready let cool for 10 minutes then peel - set aside.

Remove the leafy parts of the fennel but save a little for garnish.
Wash and dry the bulb - stand on its end - then slice.
Heat your frying pan - when ready add a tablespoon of olive oil then add the fennel slices. This can also be done on the grill but I always lose too many little pieces so I quit doing it that way.
Cook the fennel until the edges start getting crispy.

When ready, lay the fennel slices on a plate.
Slice up a beet or two and add on top.
Slice your orange making sure to slice around the skins.
Add those then add some slivers of onion.
Toss on some pine nuts.
Sprinkle with some pieces of the fennel fronds.
Add a little salt and a lot of pepper.

Serve immediately.

Now the other night I made this again but added Goat cheese on top.

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