Wednesday, February 24, 2010

Roasted Fennel and Beet Salad!

Beets and fennel seem to relish each other's company in this simple arrangement.
Quick, eye catching, a delight to eat!

Roasted Fennel and Beet Salad:
*1 fennel bulb, rinsed and sliced thin
*1 red beet, peeled, sliced thin
*1 gold beet, peeled, sliced thin
*1 tsp fennel leaves, chopped
*1/8 cup balsamic vinegar
*1/8 cup olive oil
*1 garlic clove, pressed
*sea salt and pepper
*1/2 tsp honey

Preheat oven to 375. Place beets and fennel upright on a cutting board and slice thin from top to bottom. Place on a lined baking sheet, drizzle with a small amount olive oil and roast about 15 minutes or until tender. Meanwhile mix olive oil, vinegar, garlic, salt, pepper, and honey in a jar with a lid. Shake. Adjust seasonings.
Remove beets and fennel from oven, arrange on a serving plate, alternating the colors, and drizzle with vinaigrette. Sprinkle with fresh fennel leaves and serve.

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