Fennel and Beet Salad

Fennel and Beet Salad

Beets and goat cheese are a classic combination and fennel adds textural contrast. Coriander or tarragon would be welcomed flavors to this subtle salad.

Serves 4
6 medium-sized beets
2 fennel bulbs
1 large grapefruit
Walnut oil
Lemon juice
Salt and pepper
1 4oz log goat cheese

1. Preheat the oven to 450 degrees.
2. Wash the beets and cut off the root. Place beets root-side-down in a glass baking dish filled with ¾ inch water. Cover with foil and roast for 30-40 minutes or until the beets are tender. Remove beets from the oven and allow them to cool.
3. Bring a pot of water to boil. Cut the fennel into thin strips and blanch for 2-3 minutes. Rinse with cold water to stop the cooking.
4. Once the beets have cooled, discard the skins and cut them into matchstick sized pieces.
5. Mix 1 part grapefruit juice with two parts walnut oil. Add lemon juice depending on the acidity of the grapefruit. Season to taste with salt and pepper.
6. Toss the beets and fennel together in a large bowl and drizzle with the grapefruit vinaigrette*. Serve on top of slices of goat cheese.

*If using dark-colored beets, slice them into rounds and serve them under a pile of the fennel and light-colored beets. If tossed together, the dark beets will color the whole salad an unappealing shade of pink.