Italian Roasted Beet Salad
- Yield 6 to 8 servings
Shades of magenta, green, and pearly white combine to make an elegant jewel of a salad, as pleasing to the eyes as it is to the palate.
- 3 to 4 red beets and/or gold beets, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 large bunch Italian parsley, leaves only (about 1 1/2 cups)
- 3 celery ribs, cut on a sharp diagonal into very thin slices
- 1/2 small red onion, thinly sliced into rings
- 2 fennel bulbs, cut into paper-thin slices (reserve leaves for garnish)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons Champagne vinegar, white wine vinegar or balsamic vinegar
- Salt to taste
- Freshly ground pepper to taste
- 2 ounces goat cheese (optional)
- Grease an 8×8-inch baking pan. Preheat the oven to 350 degrees.
- Toss the unpeeled beets with 2 tablespoons olive oil in the prepared pan, tossing to coat well. Roast, uncovered, for 30 minutes or until the beets are tender. Let stand until cool enough to handle.
- Slice the beets thinly, discarding the skin, stem and root ends. Combine the parsley, celery, onion and fennel in a large bowl.
- Whisk 3 tablespoons olive oil and the vinegar together in a small bowl. Add the salt and pepper. Add 3/4 of the vinaigrette to the fennel mixture and toss to combine. Let stand for a few minutes.
- Toss the remaining vinaigrette with the beets in a mixing bowl. Arrange the beets on individual salad plates. Top with the fennel mixture. Garnish with chopped fennel leaves and crumbled goat cheese.
NOTE: When preparing fresh beets, wear gloves to prevent stained fingers. If your hands or cutting board becomes stained, rub salt over the stained area, and then wash with soap and water.
Recipe reprinted with permission from the Palo Alto Auxiliary for Children, Tastes, Tales and Traditions (the Palo Alto auxiliary for Chidren, 2005)