A twist on the classic Rocket and Beetroot Salad; this Roasted Beet and Fennel combination optimally showcases the beetís sweet, smoky and nutty flavours.
In keeping with the clean eating principles of my 60-Day Challenge, I have included a small amount of Goats Milk Fetta Cheese, which gives the dish a tangier and fuller taste as it cuts through some of the caramelised aniseed tones of the fennel.
The flavours are subtle and pair perfectly with one another. It's a great tasting and refreshing vegetable salad that can be enjoyed anytime of the year and on any occasion.
Roasted Beet and Fennel Salad is a twist on the classic Rocket and Beetroot Salad.
Preparation Time: 5-mins
Cooking Time: 45-mins
Makes: 4-6 as an entree
Ingredients 2 Small Fennel
4 Small Beets
Extra Virgin Olive Oil
Goatís Milk Fetta Cheese
Wash the fennel and beetroot and trim the stalks off the vegetables. Cut each fennel into half.
Place the vegetables into a baking tray. Grind a liberal amount of black pepper over the vegetables then drizzle a little Extra Virgin Olive Oil over the fennel and beetroot.
Roasting is a healthy way of cooking the vegetables. It also adds a smoky bite to the salad.
In a pre-heated 180 degree oven, roast the vegetables for approximately 45-50 minutes. Turn the vegetables over every 20 minutes.
Once cooked, remove the vegetables from the oven and allow to cool.
Peel the skin off the beetroot and cut into large chunks.
Separate the fennel into pieces.
On a serving plate, layer the fennel pieces, followed by the beetroot chunks, fetta cheese, walnuts and mint.
Refrigerate until required.
The flavours of the beet and feel pair perfectly with one another.