On this, day three of Hot Summer Eats, I created a non-lettuce salad with beets and fennel from my CSA box. Then I used the Roasted Tomato Vinaigrette from Out of the Weeds* as my dressings.So easy, so delicious.
The best part: you can roast at night and assemble your salad the next day...so you're not roasting in the middle of a hot summer day.
My boys love beets. How could they not? They are sweet and, as D giggles about every time, "they turn your pee pink!!"
Ingredients
- beets (while I roasted several, I only used 4 for this salad)
- olive oil
- freshly ground salt
- 1 large fennel bulb, trimmed
- tomato vinaigrette (I used the Roasted Tomato Vinaigrette from Out of the Weeds*)
- fresh chopped parsley or other herbs + some for garnish
Procedure
Beets
Preheat oven to 350 degrees F. Scrub and trim the beets, then roll them in olive oil and sprinkle them with salt. Lay them on a baking sheet. Roast until they are fork tender. It depends on the size of the beet, but it usually takes about an hour.
Assemble
Once they are cool enough to handle, rub off the skin, and slice. Place them in a large mixing bowl. Add thin slices of fennel. I use a mandolin slicer to shave the fennel. Add in the parsley or other herbs. Toss with vinaigrette until glossy. Serve immediately with more herbs for garnish
Preheat oven to 350 degrees F. Scrub and trim the beets, then roll them in olive oil and sprinkle them with salt. Lay them on a baking sheet. Roast until they are fork tender. It depends on the size of the beet, but it usually takes about an hour.
Assemble
Once they are cool enough to handle, rub off the skin, and slice. Place them in a large mixing bowl. Add thin slices of fennel. I use a mandolin slicer to shave the fennel. Add in the parsley or other herbs. Toss with vinaigrette until glossy. Serve immediately with more herbs for garnish
This looks delicious! We grow beets, along with many other things, and I haven't tried many recipes outside of just roasting them or beet stacks. I love fennel though and will have to give this a try! Thanks for sharing.
ReplyDeleteI love roasted beets. I usually pair them with tomatoes but fennel is a great idea. Thanks Cam
ReplyDeleteBelieve it or not, I've never tried beets before. Just one of those gaps in my culinary experience I guess, haha! Will have to give this one a try!
ReplyDeleteI love beets! I bet the dressing was awesome with them!
ReplyDeleteWhat a great use of the tomato vinaigrette! It sounds delicious!
ReplyDeleteRoasted beets are a favorite!!!
ReplyDelete