Sunday, August 30, 2009

Recipe: Roasted Beet + Fennel Salad

This is what I will be making at the State Fair's Eco Experience kitchen today at noon! Come by + see us....

Roasted Beet + Fennel Salad
serves 1-2, but easily doubles

2 beets, washed and peeled, cut into cubes

2 small fennel bulbs, sliced thinly
olive oil salt + pepper
1-2 oz. bleu cheese of choice

1/4 c toasted walnuts (optional)

Preheat oven to 425˚
-toss beets and fennel separately* with olive oil, salt + pepper (just enough oil to coat)
*tossing the beets with the fennel may color the fennel pink

-place on baking sheet, divided or on two separate sheets

-place in oven to roast about 20 minutes or until vegetables are just tender and fragrant, stirring once or twice to ensure even cooking

-allow to cool slightly, then toss with bleu cheese and walnuts, if desired

-taste and re-season with salt + pepper as needed

Copyright 2008, Molly L. Herrmann

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