Roasted Beet and Fennel Salad
Servings
4Serving size
about one cupThis recipe can be multiplied.
This recipe keeps well for about 72 hours in the refrigerator.
Ingredients
| 2 beet (2 inch dia) Beets, raw |
| 2 bulb Fennel, fresh (about 1 lb.) |
| 1 tsp. Olive oil |
| 1/4 tsp. Salt |
| 1/2 tsp., whole Ground cumin |
| 1 ounce Feta cheese (crumbled) |
Instructions
Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil.
Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.)
Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.
Place the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.
Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned cut into 1/2 inch cubes.
Mix together the beets, sautéed fennel, salt, black pepper, ground cumin and crumbled feta. Chill well.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Tom Robbins is right! Beets are wonderfully serious veggies and roasting intensifies that flavor. The combination of the spiciness of fennel and cumin with the creamy tartness of the feta cheese make this an even more intense salad. Perfect as a side dish for summer meals or one to take to a pot luck this recipe is also amazingly simple (but your friends will think you worked really hard).