Fennel-Beet Salad

By courtneyepowell

Ingredients

• 1/2 lb beets
• 2 tbsps olive oil
• 1 head fennel
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 cup walnut pieces
• 1 oz sweet gorgonzola cheese, crumbled (available in specialty shops)
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 175 deg C. Coat beets with one teaspoon olive oil, wrap in aluminium foil and bake for 60 minutes or until cooked through. Remove from oven and cool for 10 minutes. Then place under running water and rub skins from beets (wear gloves to stop staining). Dice coarsely and set aside.
2. Discard fennel stalk and halve bulb. Use mandoline to shave bulb into thin slices.
3. In large bowl, whisk together lemon juice and zest, garlic, mustard and salt. Slowly drizzle in remaining olive oil and continue whisking until thoroughly combined.
4. Heat small pan over medium. Add walnut pieces and cook, stirring frequently, for two to three minutes or until toasted. Set aside.
5. Add beets, fennel, walnut pieces, Gorgonzola and parsley to dressing. Toss to coat, add pepper to taste and serve.