Roasted Beet, Pistachio & Fennel Salad with Citrus Dressing
When there are beets and fennel planted in the field right next to each other, it’s my yearly reminder to make this amazing salad. Fennel and beets are companion plants and companion plants always taste wonderful when prepared together. The sweetness of the beets complements the mild anise flavor of the fennel and when tossed in this amazing orange vinaigrette, the whole dish tastes like a dream.
This is a great use of all of the veggies that are going into our CSA members boxes this week. But if you aren’t a member of our farm you can easily grab all these ingredients at your local farmers market or grocery store.
I hope you all enjoy this seasonal salad as much as we do. It travels well so you can make this for your next neighborhood gathering or even prepare it the night before.
Roasted Beet, Pistachio & Fennel Salad
Prep Time: 20 minutes Cook Time: 1 hour Serves: 4
Beet Salad- 1 bunch of beets, greens removed (save for another use) and roots scrubbed
- salt and pepper
- extra virgin olive oil (for roasting)
- 1 large fennel bulb, fronds and stalks removed
- 1/4 cup finely chopped cilantro
- 1/4 cup roasted pistachios, chopped
- 4 ounces goat cheese, crumbled
- 1/2 cup extra virgin olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1 Tablespoon honey or maple syrup
- 1 teaspoon unrefined salt
- 1/4 teaspoon ground cumin
Preparation
- Preheat the oven to 400F. Rub the beets with olive oil and place them in a Dutch oven or casserole style dish. Generously sprinkle salt and pepper over the beets. Pour in about 1/4 cup of water into the pan. Cover with a lid and place in the oven for 50-60 minutes or until fork tender. Timing will depend on the size of your beets.
- Meanwhile, use a mandoline or sharp knife and shave the fennel into very thin pieces. This works best if you slice your fennel bulb in half and then into quarters and work with quarters to achieve this.
- After your beets have roasted wait until they are cool enough to handle and slide the outer peel off. Then slice your beets into 1/2 inch pieces. Add the beets and sliced fennel to a large serving bowl. Sprinkle with a little salt and pepper. Drizzle the veggies with half of the dressing and toss until everything is evenly coated. Add your pistachios, cilantro and goat cheese. Drizzle with more dressing to taste and serve.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary.