Beet Fennel Salad
Beets and fennel compliment each other nicely, and the addition of fresh mozzarella or chevre and balsamic vinaigrette add the texture and tartness that pulls it all together for a salad that is both earthy and refreshing.
Other additions to consider: chopped cucumber, fresh-shucked corn, chopped sweet bell peppers, chopped roasted hot peppers.
Beet and Fennel Salad
This is a variation on a recipe from Better Homes and Gardens.
- Balsamic Vinaigrette
- 1 lb. beets
- salt and freshly ground black pepper
- 2 medium fennel bulbs, cored and very thinly sliced
- 1/4 cup chopped pecans, toasted
- 4 ounces sliced fresh mozzarella (or crumbled chevre)
- 2 tablespoons chopped fresh chives
1. Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
2. Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
Alternate cooking option: boil beets in hot water until easily pierced with a knife. Cool and rub off the skin.
3. In a medium bowl, toss beets with a sprinkle of salt & pepper and 3 tablespoons of the vinaigrette.
4. In another medium bowl toss fennel with a sprinkle of salt & pepper and 3 tablespoons of the vinaigrette.
5. Line plates with lettuce and drizzle with remaining vinaigrette. Layer with beets, pecans, fennel, cheese, and chives.
- 3 tablespoons balsamic vinegar (or lemon juice)
- 1 tablespoon finely chopped shallot
- 1 1/2 teaspoons Dijon-style mustard
- 1/2 teaspoon honey
- 1/4 cup olive oil
In a medium bowl whisk together lemon juice, shallot, mustard and honey. Slowly whisk in olive oil.