This dish is graced with nutritional royalty, the beet, which is full of rich flavor and texture. We also introduce under- appreciated fennel to the mix adding vital nutrients such as potassium, calcium and Vitamins A and C.
The inspiration for this delish salad comes from our delish friend Kerreth. She shared it with me while we were actively watching the kid’s soccer game! Mmhmm, that’s the truth! We were so engaged at the time that I actually didn’t get the exact measurements, especially since dishes like these don’t really require specifics – just throw in a little of this and a little of that. But for you avid recipe readers, we put together the numbers. That said and since all these flavors marry so well, we invite you to taste and let your buds guide you.
6 large beets with beet greens
1 large fennel, thinly sliced
1 cup Israeli style feta cheese
1 cup candied pecans
2 tbsp. balsamic vinegar
6 tbsp Olive oil or other vegetable oil
½ tsp. garlic powder or 1 clove, minced
1 tsp. Dijon mustard
Salt and pepper
Preheat oven to 400. To Roast Beets: Wash beets and remove beet greens. Take beets and place in a glass or ceramic baking dish. Add 1 cup of water and cover with foil. Cook for about 45 min-1 hour. Test doneness by piercing with a fork. Done when tender. Let cool to warm then peel, dice and add to a large bowl. Take greens, wash, remove stem and midrib, and chop coarsely. Quick pan steam for 4 minutes until wilted and set aside.
To make Dressing:
Mix together in small bowl or jar, vinegar, mustard, garlic to glass and mix well. Then slowly whisk in the oil. Season with salt and pepper to taste. Set aside.
Add to the diced beets wilted steamed greens and sliced fennel, and then drizzle with dressing to coat generously. Sprinkle with feta cheese and candied pecans.
Plate up solo or on a bed of greens, and enjoy the season’s rich cacophony of flavors!