Roasted Beet & Fennel Salad
Roasted beets really need a cape because they truly are a superfood! They look so unassuming, kinda like a piece of coal before it is transformed into a sparkling diamond. But once you roast them, you will uncover what a true gem they are. Since we eat with our eyes first, I’ll begin by saying that the beets’ color is absolutely stunning. Whether it be the brilliant deep raspberry purple (my favorite color) or golden yellow, they are show stoppers. Then, there is their delicious sweet, earthy taste; to top it off, they are so good for your health, packed with vitamins and rich in nitrates that aids in better circulation and lowering blood pressure. I try to add a beet a day to my diet! For this recipe, we have tossed our roasted beets with shaved fennel, some beautiful salad greens, and a gorgeous balsamic vinaigrette. If you aren’t making your own vinaigrette, do try. It’s so easy and quick. I timed myself making it: 2 mins & 9 seconds. Voile!! You have a beautiful emulsified dressing that is better that anything you will buy in a bottle!! To put this salad over the top, we marinated goat cheese with herbs and olive oil, making this salad the perfect way to begin or end your meal. It also makes a fantastic lunch on its own. With a crisp toasty French baguette and paired with a glass of Australian Riesling, it is perfectly delicious.
Ingredients
- 8-10 Medium Red or Golden Beets
- 16 oz Goat Cheese
- ½ cup Olive Oil
- 1 T Fresh Thyme slightly chopped
- 1 tsp Fresh Rosemary finely chopped
- ½ tsp Salt
- 4-5 grinds Black Pepper
Vinaigrette:
- 1 T Dijon Mustard
- 2 T Balsamic Vinegar
- ½ cup Extra-Virgin Olive Oil
- 3 Bulbs of Fennel
- 8 cups Mixed Greens washed
Instructions
- Pre heat the oven to 350° F.
- Line a small baking sheet with aluminum foil. Place the beets on the tray and place the tray into the oven to roast until they become soft to the touch, about 50-60 minutes. When they are soft, remove from the oven and set them aside until they are cool enough to handle.
- When the beets are cool, use a peeler or paring knife to remove the skin. Cut the beets into a large dice and set aside.
- Cheese: In a small bowl, combine the olive oil, thyme, rosemary, salt and pepper. Mix until combined. Pour ½ of the oil mixture into a shallow plastic or glass container with a lid. Cut the goat cheese into 1-inch rounds and place on top of the oil.
- Drizzle the remaining oil on top of the cheese. Cover with lid and place in refrigerator to marinate for 4 hours. Remove the cheese from the fridge 1 hour before serving.
- Vinaigrette: In a small bowl, whisk the mustard and vinegar together. Slowly add the oil, a few drops at first, and then add a steady stream until the vinaigrette is thick and emulsified. Season with salt and pepper.
- Salad: Using a knife or mandolin, slice the fennel bulbs into very thin then place in a serving bowl.
- Add the salad greens and a little of the vinaigrette. Toss until well dressed. Place on platter or plates.
- Top with beets and the cheese. Spoon a little of the oil marinade over cheese and beets. Serve immediately.
Notes
TIPS & TRICKS
– Beets without the green leaves can be stored in your fridge for several weeks. Once roasted, the beets can last for a week. I roast a bunch at time and peel them, as I need them.
– The marinated goat cheese can be made up to a week in advance. It is also great spread on crostini for a delicious and quick appetizer.
– You can substitute feta for the goat cheese.
– You can change the mustard and vinegars to change and create different vinaigrettes.