The Recipes

Yellow Beet and Fennel Salad

I wasn't planning on picking up any beets at the market this week, but these golden beauties just looked too good.  Bring on the summer salads!

Yellow Beet and Fennel Salad


- 1/2 small bulb of fennel, sliced thinly (or using a mandolin)
- 2 yellow beets
- 2 T. pine nuts
- 1 c. of frisee or other greens
- 2 garlic cloves
- 1 T. vinegar of your choosing; I used an aged balsamic
- 2 T. olive oil
- salt
- pepper

Preheat the oven to 350 degrees.

Cut the ends off of the beets.  Place them on a baking sheet.  Drizzle them with olive oil and season them with salt and pepper.  Bake them in the oven for an hour.  During the last 30 minutes, toss the cloves of garlic on the side of the pan and let them roast as well.  Normally, a full head of garlic would take longer to roast, but you just need these two cloves for a roasted garlic vinaigrette.

Once the beets are roasted, but them in a plastic bag and seal it.  Let them sit for about 5 minutes before peeling and dicing them.

In a bowl, squeeze the garlic cloves out of their jackets.  Mash them with a fork, then whisk in the vinegar.  Once combined, whisk in the oil and season with salt and pepper.  Add the greens, fennel and beets to the bowl, tossing to combine.

In a small pan, toast the pine nuts for 1-2 minutes; just until they are fragrant.  Plate the salad and garnish with the pine nuts.