Fennel Rainbow Beet Salad
Growing up we ate red beets and nonna would preserve them in the fall. Nonno grew them in the garden. Today I bought some rainbow beets and I want to dress these up with a light dressing and compliment them with fennel. This is a light salad with bold tastes. This underrated vegetable should be on your grocery list every week. There are many health benefits to beets: https://www.rd.com/health/healthy-eating/beets-health-benefits/
My nonno’s garden was my “go to” place for vegetables as a kid and a grown-up. As kids we walked between the rows of the plentiful garden and pulled up fresh carrots. We walked to the water hose, washed them and ate. Then we took a drink from the hose and ran to play. When I grew up and had children nonno was around for a while and I did the same with my oldest two. I long for those days and that garden. The memories suffice as I cook these beets; nonno grew the best beets.
We were always in awe of the red juice when nonna boiled the beets. Her hands turned red as she peeled the beets. The smell in that kitchen was sweet and earthy. Today I use a method that eliminates all the extra work and the red hands. I also use disposable gloves when peeling the beets and there is a tiny speckle of red juice on the parchment paper.
I take the beets and put them in a baking dish lined with parchment paper. Add the garlic whole and drizzle with a little olive oil. Then tent it all with tin foil and this will steam the beets without a mess. Into the oven they go.
I love making things easy in the kitchen and my mandolin is my friend. The fennel slices easily with this tool.
Nice thin and even slices.
I do the same with the beets and look at the rainbow coloured beets.
The dressing consists of olive oil, lemon juice and the green fronds from the fennel.
It is a beauty plated.
Up close and I can’t wait to eat this.
Fennel Rainbow Beet Salad
Pretty to take to the table and good for you.
Ingredients
- 1 bag of rainbow coloured beets
- 1 large head of fennel
- 6 cloves garlic
- 1 tbsp olive oil
- 1/2 cup canola oil
- 1 tsp dijon mustard
- juice of one lemon
- zest of half the lemon
- 2 tbsp fronds from the fennel chopped
Instructions
-
Wash the beets and place them in a baking dish lined with parchment paper.
Throw in the garlic cloves. No need to peel.
Drizzle with olive oil and cover tightly with tin foil.
Place in a 400 F oven for 40 minutes.
Cool the beets.
Slice the fennel using the mandolin on the thinnest setting.
Slice the beets on the mandolin using the same setting.
Arrange on a round platter with the fennel mounded in the centre.
The beets can go around the fennel.
Combine the canola oil, dijon, lemon juice, lemon zest and fronds.
Give the dressing a good mix and pour over the salad.
Recipe Notes
This can be kept in the refrigerator for a few days, but it will disappear. Make extra!
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