Here is our first recipe. It is a Roasted Beet Salad with Sliced Fennel, Oranges and Rocket (Arugula). I've scaled it down to serve 4-6, but I haven't tested it at this quantity, but I'm pretty sure it will work. Thank you, and happy cooking. Love, Max
Roasted Beets, Fennel, Orange and Rocket Salad
parsley chopped, reserve 1 tsp. for garnish
beets, roasted, peeled and large dice
fennel, save some fronds for garnish
fennel seeds. toasted
oranges or tangerines, pealed in sections
1 Roast beets in a tightly foil covered pan with a 1/2 inch water at 350 degrees until done. Time varies depending on size. Check with a fork after half an hour. May take an hour.
2 Meanwhile make dressing by blending first seven ingredients and slowly pour in olive oil in blender on high speed to emulsify.
3 When beets are done (soft in center), peel with a dish towel and chop into a large dice.
4 Remove tops and cores of Fennel and then cut thin, cross-wise. You can use a mandoline if you want really thin slices.
5 Toss beets and fennel separately in some dressing. This can be done an hour in advance. Reserve some for rocket.
6 20 minutes before eating, lightly dress rocket and make an outer ring on a platter. Next ring in will be fennel, and then scoop beets in very middle. Decorate with orange slices.
7 Sprinkle beets with toasted fennel seeds. Sprinkle parsley on sliced fennel. Season with salt and pepper.
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