March 12, 2012

Roasted Beet and Fennel Salad

For this simple salad you need just a few ingredients:

One bunch of beets cut into thin wedges
2 Tablespoons olive oil
1 large fennel bulb (cut bulb into wedges, save a few fronds)
splash of wine vinegar

Preheat oven to 400. Puts beets in a baking dish with 2 Tablespoons water and 1 Tablespoon of the oil. Cover with foil and cook until tender. About 40 minutes.

After the beets have been in the oven for about 10 minutes, put fennel in small baking dish with another Tablespoon of oil. Cover with foil and bake for 15 minutes. Uncover and bake 15 more minutes.

Put the vinegar in a bowl. Whisk in the beet juices. Add and toss the cooked beets and fennel wedges with a few reserved fennel fronds.

I like to bring this salad to potlucks because it tastes good at room temperature, is made of sturdy stuff that travels well and is unexpected (or at least it was unexpected before I kept showing up with beet dishes). It doubles nicely for a larger group, just use a larger dish so the vegetables aren't crowded or it will take a little longer in the oven.

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