Roasted Beet and Fennel Salad

June 3, 2007

Roasted Beet and Fennel Salad

This recipe keeps well for about 72 hours in the refrigerator.

2 large beets
1 fennel bulb, thinly sliced
1 teaspoon oil
salt and pepper to taste
¼ teaspoon cumin
¼ cup feta cheese

Preheat the oven to 375°F.

Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.

Put the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.

Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned, cut into ½-inch cubes.

Mix together the beets, sautéed fennel, salt, black pepper, ground cumin and crumbled feta. Chill well.

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