Beet and fennel salad
Discover the vibrant flavors of beet and fennel in this fresh salad. Tender beets and crunchy fennel combine for a taste sensation that is both delicious and nutritious.
Ingredients:
- 6 beets
- 1-2 fennel bulbs
- 1/4 cup walnuts, toasted
- 90g Stilton cheese
- 30g sherry vinegar
- 90g walnut oil (or olive oil)
- salt and pepper
Instructions:
- Prepare the beets for roasting: Use a vegetable peeler to remove the skin from the beets and cut them into 1/4" slices. Place the beet slices in a roasting pan, then pour 2 tablespoons of water and a bit of salt over them. Cover the pan with foil and roast the beets in an oven preheated to 180 °Cor 20-30 minutes, or until they are soft. Allow the beet slices to cool.
- Cut the fennel into thin strips, setting aside the leafy green parts for later use as a garnish.
- Combine the oil, vinegar, a pinch of salt, and a couple of grinds of pepper in a container and shake well to mix them together.
- Arrange the roasted beets and sliced fennel on a serving platter. Sprinkle the cheese and walnuts on top. Drizzle the vinaigrette over the dish and scatter the fennel fronds on top for decoration.
Summary:
- Calories: 1581 kcal
- Fat: 131 g
- Protein: 35 g
- Carbs: 81 g
- Potassium: 3446 mg
- Magnesium: 246 mg