Monday, October 21, 2019

Chioggia Beet and Fennel Salad

I made this version of my ubiquitous beet salad for the friends I had over for dinner the week before last.  (If you want to see more versions, enter "beet salad" in the Search This Blog window in the upper right corner.) It was the first time I had used Chioggia beets.  They are noticeably sweeter than red beets and made for a delicious salad.  I was somewhat disconcerted, however, that they did not turn all of the other ingredients red and so it did not look like my usual beet salad.

But it tasted just as delicious.  This is great to make for company as it actually tastes better if made the day before you plan to serve it and all of the vegetables have time to marinate and the flavors all come together.  And in my book there are few vegetables that combine as well together as beets and fennel.

How was it received?  Both of my guests asked for the recipe.  So here you have it!
Home Cookin v9.76 Chapter: Beans and Vegetables
1 bunch Chioggia beets, boiled and sliced
1 large fennel bulb, trimmed, cored and thinly sliced
1/4 medum red onion, thinly sliced
2 large celerty stalks, sliced
1/2 cup toasted walnuts
2 to 3 Tbsp chopped fresh dill, or to taste
blood orange-infused olive oil for garnish (optional)

For the vinaigrette:
1/4 cup lemon juice or vinegar
1/4 cup olive oil
salt and freshly ground black pepper to taste

Combine the beets, fennel, onion and celery in a large bowl and toss together.

To make the vinaigrette, combine the lemon juice and olive oil in a small jar. Season with salt and pepper. Cover the jar and shake well until the oil and vinegar have emulsified.

Pour the dressing over the beet mixture and stir until everything is well coated with the vinaigrette. Add the dill and stir it into the salad.

Just before serving, drizzle the blood orange-infused olive oil and walnuts over the top of the salad.

exported from Home Cookin v9.76 (

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