Fennel And Roasted Beet Salad
serves 2-4
Roasting beets just intensifies their natural sweetness and adds a hint of caramel, so they're wonderful with crunchy fennel and the slightly sweet honey dressing. Use both red and golden beets if you can find them.
4 medium beets
2 medium bulbs fennel, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon honey
4 tablespoons olive oil
salt and pepper
prep: 10 minutes
total: 45 minutes
baking sheet
large bowl
small bowl
whisk
1. Preheat the oven to 375F and put a baking sheet on the middle rack to warm. Trim all but an inch or so of the beets' stems. Put the beets on the baking sheet and roast until a knife easily pierces them all the way through, 30-45 minutes (depending on their size). Remove them to a plate to cool. When they're cool enough to handle, use a paper towel to scrape off the skins. Cut the peeled beets into thin slices.
2. Slice the fennel and combine the beets and fennel in a large bowl. In a small bowl, whisk together the lemon juice, honey, olive oil and a sprinkling of salt and pepper. Drizzle the vinaigrette over the vegetables a little at a time until the salad is coated but not drenched. Add more salt and pepper to taste.
2. Slice the fennel and combine the beets and fennel in a large bowl. In a small bowl, whisk together the lemon juice, honey, olive oil and a sprinkling of salt and pepper. Drizzle the vinaigrette over the vegetables a little at a time until the salad is coated but not drenched. Add more salt and pepper to taste.
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