Roasted Beets and Fennel Salad


Every Tuesday afternoon in San Francisco’s ferry building, there is a farmer’s market.  I love going to farmer’s markets because I like to support local farmers and businesses.  Plus, their produce is super fresh and if you go at the right time, super cheap.  I happen to arrive about 10 minutes before farmer’s market end, and this is the time when vendors are trying to get rid of their inventory, so they slash prices.  So I was able to get beets and fennel among other produces on the cheap!

Beets and fennel together is an interesting combination, but I think it works well together.  You get the sweetness of the beets while you get a slight bitter bite with the fennel.  For those who haven’t tasted fennel before, it tastes a bit like licorice. But roasting both, ooh, just so divine.  And not only that, they are super good for you.

Beets health benefits: http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-beet.html

Fennel health benefits: http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-fennel.html

In this recipe, I didn’t measure anything!  It’s a salad and everything is based on taste.

Ingredients:

  • Beets
  • Fennel bulb
  • Dried thyme
  • Mixed greens

Dressing:

  • Olive oil
  • Red wine vinegar
  • Salt and pepper
  • Dijon mustard


The colorful produce.  I apparently had three different types of beets.  I had thought they have given me a turnip (white) but the texture and taste was definitely a beet.

Preheat the oven to 400F.


For the beets, chopped off the green tops (save for another dish), wash thoroughly and peel.  Cut each beet into quarters.


Put the beets into an over safe pan and sprinkle some olive oil on top to help with the roasting process.  Put in the preheated oven for 20 minutes.


While the beets are in the oven, prepare the fennel.  Remove the top and put aside.


Cut the bulb in half and slice each half like in the picture.


Put the fennel in another oven safe pan and drizzle olive oil over it.  When the beets are done for the 20 minutes, put the fennel in with the beets and continue to roast for another 30 minutes.   I did it this way so that both fennel and beets will be done at the same time.


Take the top of the fennel leaves and chop it to small pieces.


Once the vegetables are done roasting, it should look like this: caramelized.


Put the two together with a sprinkle of dried thyme.


Now to make my vinaigrette.  This is just a simple vinaigrette.  In a bowl, put together salt, pepper, about maybe 1 tablespoon of red wine vinegar and a little spoonful of Dijon mustard.


Add olive oil as you whisk all together.  You should put in more olive oil as compared to the vinegar to get a nice balance. And that’s it for the dressing!


Now put it all together in any order you like!  Do not put too much of the fennel leaves on because the taste of licorice will be too strong.

Original recipe: http://flipcookbook.com/2010/09/roasted-beet-and-fennel-salad/

– Max

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