Chioggia Beet Salad with Chevre & Shaved Fennel

Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Ingredients:
1 bunch Chioggia beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
¼ cup goat cheese
4 cups loosely-packed Little Gem baby Romaine greens, washed and patted dry with a paper towel
Sea salt and fresh ground pepper

For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.

2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Toss the roasted beets, fennel, fennel fronds, and greens with about 1/2 cup of the raspberry-honey dressing. Plate dressed greens. Season with more salt and pepper if necessary, sprinkle with goat cheese and serve.

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