Roasted Beet and Fennel Salad With Black Olives & Pine Nuts
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3-4 beets
- 1 large fennel bulb
- 4 garlic cloves
- 1 red onion
- 1 lemon
- 2.46 ml rosemary
- 14.79 ml balsamic vinegar
- 44.37 ml extra virgin olive oil
- 118.29 ml black olives
- 44.37 ml pine nuts
- 59.14 ml pecorino romano cheese
- salt
- pepper
directions
- 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.
- 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".
- 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.
- 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.
- 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.
- Slice the olives, Toast the pine nuts in a dry skillet for 2 - 3 minutes until lightly browned.
- 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!
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RECIPE SUBMITTED BY
ChandraSoleil
Manassas, Virginia