Friday, April 8, 2011

Fennel, Beet and Goat Cheese Salad

Fennel, Beets and Arugula are all in season springtime vegetables.  We made this salad along with some pan seared chicken breasts on a bed of wilted dandelion greens ( also in season)- obviously we are highlighting the salad because it was the star of our meal- dandelion greens, not so much ( very bitter, we welcome any suggestions to try them again, until that happens we won't be getting them... ).  Back to our Fennel, Roasted Beet and Goat Cheese Salad; we tossed it in a homemade dressing that had finely chopped chives and shallots, which balanced well with the variety of bold flavored veggies- fennel holds it's crunchy bite and sweet anise flavor offset by the peppery arugula, and back to the sweet roasted beets with tangy goat cheese to top it all off...  A mouthful of flavors, this is no boring salad!

2 medium beets (red or gold), washed, tops removed, and cut in half
1/8 cup extra-virgin olive oil
1/4 teaspoon Salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white or red wine vinegar
1 tablespoon finely minced chives
1 diced shallot
1-2  fennel bulbs, top trimmed
6 cups baby arugula
2 oz goat cheese, optional



Directions
1. Preheat oven to 350°F.
2. Place beets in a small baking dish. Add 11/2 teaspoons of the olive oil and sprinkle with salt and pepper; toss to coat. Cover and bake for 45 minutes or until beets are tender. Let beets cool, peel off skin, and cut into bite-size wedges.
3. Whisk together remaining olive oil, vinegar, chives, and shallots. Season with salt and pepper. Add 11/2 tablespoons of dressing to beets and toss to coat.
4. Cut fennel bulb in half and remove core. Using a mandoline or sharp knife, thinly slice fennel and transfer to a large bowl. Add arugula and gently toss to mix. Add remaining dressing and toss again. Season with salt and pepper.
5. Heap a mound of fennel-arugula salad in center of each plate. Scatter beets around fennel mixture and goat cheese and serve.

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