Beet and Fennel Salad with Beet Vinaigrette
06/24/05 09:38 PM
The following recipe is from Organic Style -- July/August 2005. I haven't tried this yet, but I know Wind, Retrogade, and a few others here love beets. I left out 6 oz of cheese, which the original recipe called for.
Beet and Fennel Salad with Beet Vinaigrette Makes 6 appetizer portions
2 dozen baby beets (red, golden, striped or a mix), scrubbed and trimmed 4 tablespoons extra-virgin olive oil, plus more for drizzling (I'm sure you could use less or substitute a cooking oil spray like PAM!) 2 small fennel bulbs with fronds Salt and freshly ground pepper 1 tablespoon balsamic vinegar 1 teaspoon honey 1 teaspoon minced garlic
(1) Preheat the oven to 400 degrees. Drizzle a small amount of oil over beets and toss well to coat. Wrap beets in aluminum foil (keep colored beets separate from golden), leaving a small tent above them to allow beets to steam. Place beets on baking sheet. Bake 25 minutes (beets should be fairly firm). Remove and let sit until cool enough to handle. Peel and thinly slice beets. Chop 1 tablespoon red beets and reserve.
(2)Slice fennel paper thin. Chop 1 tablespoon of fennel fronds; toss in a medium bowl with 1 tablespoon oil and a pinch of salt. Set aside.
(3) In a blender or food processor, combine the reserved tablespoon of chopped beets, 3 tablespoons oil, vinegar, honey, and garlic. Puree until smooth. Season with salt and pepper. Arrange fennel on 6 plates. (Here the original recipe included several wedges of "fresh farmer's cheese." As an alternative I guess you could use soy cheese, although I personally prefer the texture and taste of almond cheese.) Top with sliced beets. Drizzle with beet vinaigrette and serve.