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    You are in: Home / Recipes / Roasted Beet and Fennel Salad With Black Olives & Pine Nuts Recipe
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    Roasted Beet and Fennel Salad With Black Olives & Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    ChandraSoleil's Note:

    Adapted from a recipe by Andrew Carmellini. This is a festive salad that can be also be served over pasta. I simplified the recipe and changed some of the ingredients to make a milder tasting salad. The beets can be roasted and refrigerated for up to 3 days prior to serving. Use gloves during beet preparation to avoid staining your hands. Great for gatherings, The salad components can be prepared up to 3 hours in advance and combined before serving, and the salad keeps well at the table for buffet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 350. Cut the tops off the beets and reserve for another use or discard. Rinse the beets and wrap each in aluminum foil. Place the beets on a baking sheet and roast for 1 hour. Allow to cool and refrigerate in the foil for up to 3 days before use.
    2. 2
      Remove beets from the foil, cut off the stems and tail and slide off the peel. Cut the beets into a rough julienne = 1/8" x 1 1/2".
    3. 3
      Mince the garlic and rough chop the rosemary. Finely slice the onion. Toss the beets in a bowl with the onion, 1/2 of the garlic, the rosemary, the balsamic vinegar and 1 tbs olive oil. Salt and pepper to taste and put aside.
    4. 4
      Remove the top from the fennel bulb and put aside for another use or discard. Slice the bulb finely and place in a bowl with ice water for a moment to crisp then drain and spin in a salad spinner to dry.
    5. 5
      Place the fennel in a bowl and zest the lemon over the top. Add the juice of 1/2 the lemon and 1 tbs olive oil and toss together. Salt and pepper to taste.
    6. 6
      Slice the olives, Toast the pine nuts in a dry skillet for 2 - 3 minutes until lightly browned.
    7. 7
      To serve, toss the beets lightly with the fennel. Top with the olives and pine nuts, and using a vegetable peeler, shave the Romano Cheese over the top and drizzle with remaining Olive Oil and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Roasted Beet and Fennel Salad With Black Olives & Pine Nuts

    Serving Size: 1 (65 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 100.4
     
    Calories from Fat 74
    73%
    Total Fat 8.2 g
    12%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 105.2 mg
    4%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 2.2 g
    8%
    Sugars 1.9 g
    7%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    pecorino romano cheese

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