Skip to main content

#HotSummerEats: Roasted Beet & Shaved Fennel Salad #sponsor

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 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!!"

  • 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

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.

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

Thanks, Out of the Weeds* - just one of our #HotSummerEats sponsors - for ingredients used in this recipe. Find Out of the Weeds on the web, on twitter, on facebook, on instagram, and on pinterest.

*Full Disclosure: I received a bottle of Roasted Tomato Vinaigrette from Out of the Weeds for participating in #HotSummerEats. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.


  1. 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.

  2. I love roasted beets. I usually pair them with tomatoes but fennel is a great idea. Thanks Cam

  3. Believe 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!

  4. I love beets! I bet the dressing was awesome with them!

  5. What a great use of the tomato vinaigrette! It sounds delicious!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an