Let me tell you a secret: I’ve always liked beets. Even as a little kid when my mom served us canned beets, I loved ‘em. Let me tell you another secret: beets are super easy to make; they just take some time. And one more secret, just for good measure: I’m obsessed with Maizey. Oh, wait. That’s not a secret. Oh well. Well, back to beets. [FYI discussing beets always makes me think, "Bears beats Battlestar Galactica."] Ok, for reals now. Back to beets. I’m gonna tell you how to make a beet salad. Beets beats battle…sorry, I digress.
OK. Wash your beets. Scrub ‘em good. Put them in a pan and add 1/4″ water to the pan.
Cover that pan tightly with foil. Stick it in a 425* oven.
Wash your fennel. Cut the fronds off and then cut your fennel into wedges.
Drizzle with olive oil and also cover that pan with foil. Stick it in the oven with the beets. They’re going on a date. It’s gonna get hot in there.
Meanwhile, eat the bulk of the goat cheese that will be going on the salad. Wait, don’t do that. You’ll ruin your appetite. Oh hell, just do it. I did. And it was worth it. Just try to save some of it. You really only need a little.
Roasted Beet, Fennel, Walnut & Goat Cheese Salad
- 1 head romaine lettuce, washed & torn into bite-sized pieces
- 4-5 beets, scrubbed clean
- 1 fennel bulb (cut of the green frondy things)
- 1/4 c walnuts
- Cheese – I used Snofrisk Norweigan Goat Cheese, but parmesan, chèvre, goat gouda or a sharp white cheddar would all be good.
- olive oil
- 2 T olive oil
- 2 T red wine vinegar
- 1 t dijon mustard
- 1/2 t maple syrup
- salt & pepper
Are you a black licorice fan? If you are, you’ll probably like fennel. But even if you’re not, you should still try fennel. Eat your vegetables!
Do you watch The Office? I haven’t watched it in a few years. But man, they had some hilarious episodes.
*Speaking of Nashville – anyone else seen the latest episode??? Whaaaaa???Tweet