“Beet” The Heat Salad

Filed in Gather Health Essential by on March 15, 2012 0 Comments

The weather is unseasonably warm and it’s putting us in the mood for summer salads. When I saw the next recipe up in Carla’s book Fusion of Food and Friends was “Beet” the Summer Heat Salad, I thought it couldn’t come at a more perfect time.

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  • 3 medium red beets with the tops trimmed but skin on (*I couldn’t get the fresh beets and used canned, nothing added, whole beets)
  • * 1 fennel bulb, sliced. This is my addition and not part of Carla’s recipe.
  • 1/3 cup chili oil – make your own by adding 1 TBS red pepper flakes to olive oil as follows: Heat a fry pan and add pepper flakes then oil. When the oil begins to heat, turn off and let cool.
  • 1 TBS white vinegar
  • Salt and pepper to taste
  • 1/4 cup gorgonzola cheese (optional) – crumble
  • 1 cup fresh arugula (optional) – I used spinach but would have LOVED the arugula!

Preheat oven to 400 F.

In foil, wrap the beets in foil tightly, put in a baking pan and roast for 45 minutes or until tender. Unwrap and cool to room temperature, then place in fridge for 1 hour. Note: I wrapped my fennel slices in foil and roasted for 40 minutes, allowed to cool then proceeded with the recipe. I didn’t roast the canned beets. If you use fresh beets, and it IS suggested, simply roast the fennel slices with the beets.

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Peel the beets, keep intact. Cut into 1/4 inch thick slices. Arrange on a platter and drizzle with salt and pepper to taste along with vinegar and chili oil as desired. Sprinkle with gorgonzola cheese and arugula (or spinach).

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We enjoyed the flavor of fennel with this salad.

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Of course we wouldn’t think of serving it without the gorgo!

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Superb!

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