ROASTED BEET AND FENNEL SALAD WITH CITRUS-MINT VINAIGRETTE - FROM OLIVES RESTAURANT

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ROASTED BEET AND FENNEL SALAD WITH CITRUS-MINT VINAIGRETTE - FROM OLIVES RESTAURANT image

Categories     Salad     Halloween     Lettuce

Yield 2 people

Number Of Ingredients 14

3 whole beets, roasted (To roast beets, toss them in 1-2 tablespoons of olive oil, season them with salt and pepper, wrap them in aluminum foil, roast in a preheated 300F oven for about an hour or until for tender. Leave skins on as they slip off easily after roasting. Tip* Beets sometimes take a very long time to roast so do this part well ahead of time!)
2 fennel bulbs, quatered and roasted (To roast fennel, first cut it into quaters. Then toss in 1-2 tablespoons olive oil, season with salt and pepper, roast on baking sheet in a 300F oven for about 20 minutes or until fork tender)
1/4 cup citrus-mint vinaigrette (recipe follows)
2 cups loosely packed arugula (or mesclun mix)
Kosher salt
Pepper
Pecorino cheese, for garnish
Citrus-Mint Vinaigrette (Try this on grilled shrimp and any plain salad)
Juice of one orange
Juice of one lemon
1 tablespoon honey
1/8 teaspoon kosher salt
1/4 cup firmly packed mint leaves
1/2 cup extra virgin olive oil

Steps:

  • Cut roasted beets and roasted fennel quarters into 1/2 inch wide slices. Toss beets, fennel and parsley leaves in the viaigrette. Add arugula and toss. Season to taste with salt and pepper. Divid salad between 2 plates and grate pecorino cheese over top.

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