M!M!, you won my HEART with this salad. Ironically I hit the market, hunting for assorted beets and fennel. No golden ones to speak of this week, so just the traditional variety this week. I will be eating this salad, I'm sure, at least once this week. I may, however, roast the fennel. Fennel bulb is divine, roasted. I don't think it needs the cheese imposters at all. I'll skip the olive oil and the garlic/pepper as they irritate my tummy. I make a similar salad with carrot and fennel and asparagus and fennel and portabella mushrooms. I just make the dressing with carrot puree versus beet if using carrots, or even asparagus puree.
It's not bad with green and yellow beans, either. I think I'll just give it a twist of lime to enhance the balsalmic beets. Thanks a BUNCH!!!
Sometimes, when roasting beets I roast them in a little balsalmic vinegar...you know, marinate the beets as you would a piece of meat.
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Re: Beet and Fennel Salad with Beet Vinaigrette
