golden beet, fennel and toasted hazelnut salad

Joining a CSA has helped me to branch out in vegetables I've never had before. Beets and fennel are new to me in the last few years and a pleasant addition to my meals. This dish really grew on me and I especially liked it the next day after all the ingredients had time to sit together in the bowl. You can eat it warm or cold and it is a great side dish.

 

 

 

Golden Beet, Fennel and Toasted Hazelnut Salad

Serves: 4

Ingredients:

1 lb golden beets, washed, peeled and cut into chunks
1 tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
3/4 lb of fennel
1/4 cup unroasted hazelnuts
1/4 red onion, thinly sliced
1 tbsp balsamic vinegar
1 tbsp olive oil
pinch of sea salt
pinch of black pepper

Directions:

Preheat oven to 400 F and line a baking sheet with parchment paper. In a medium bowl, toss beets with 1 tbsp olive oil, salt & pepper until well coated. Lay in a single layer on baking sheet and roast for 20-30 minutes or until they are tender, stirring once halfway through. Remove from oven and cool.

Trim the ends off the fronds of the fennel, quarter the fennel and cut out the tough core and remove. Thinly slice the fennel and place in a medium to large bowl. In a small dry skillet, toast the hazelnuts over medium heat. Keep an eye on them so they do not burn. Toast for 5 minutes stirring often.

Add the beets, red onion and hazelnuts to the fennel bowl, drizzle with balsamic vinegar, 1 tbsp olive oil and a pinch of salt and pepper. Stir and serve.


Original Recipe by Stephanie Gaudreau,The Performance Paleo Cookbook