Tuesday, July 23, 2013

Roasted Beet and Fennel Salad

One of the vegetables that my grandmother had in her garden and on her menu often was beets and just like her I love beets.  We grow beets in our garden and there is nothing better than a fresh roasted beet.  We also have the most beautiful Fennel in our Herb Garden.  I wanted to make a salad that would be full of flavor and pair these two vegetables together, we just love the flavor of this salad. This is a great Garden to Table Salad.

Garden To Table

Roasted Beet and Fennel Salad



Roasted Beet and Fennel Salad
Miz Helen's Kitchen
Serves 4
Ingredients
3 to 4 medium size beets, roasted and sliced
1 fennel bulb, sliced
2 red onions, sliced
3 garlic cloves, peeled and sliced
1/2 cup feta cheese
Olive Oil
Salt and Pepper
For The Balsamic Vinaigrette
3 tablespoons balsamic vinegar
1/4 cup honey
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Roast the Beets, (for Roasting instructions go to this Link)
Slice the roasted peeled beets
Prepare The Vinaigrette
In a blender add all the ingredients and pulse until the mixture becomes thick
In a medium bowl pour the Vinaigrette over the beets and refrigerate for at least 2 hours
Slice the onion, fennel and garlic
Place the sliced onion, fennel and garlic on a roasting pan and generously cover with olive oil, salt and pepper toss and make sure all the vegetables are covered well with the oil
Roast uncovered at 425 degrees for 20 minutes
Remove from oven and bring to room temperature before using in the salad
Remove the beets from the vinaigrette, save the vinaigrette left in the bowl
Place the beets on to a serving dish and layer the roasted onions and fennel over the beets
Drizzle the remaining vinaigrette over the onions, fennel and beets
Sprinkle feta cheese over the salad
Print Recipe

Beets Are Fresh From The Garden

 Roasted and Ready To Use



Fennel Fresh From The Garden
The Fennel Is Beautiful In Bloom


We Are Using The Fennel Blub



Roast The Onion and Fennel


Enjoy Your Salad


We sure have had fun today making this wonderful Roasted Beet and Fennel Salad for you and hope you enjoy it as much as we have.  Hope you have a fabulous week and come back to see us real soon!
Peace and Joy

9 comments:

  1. What an interesting salad
    I would loooooooove to eat it :)

    ReplyDelete
  2. Thanks for linking up this recipe post to The Weekend re-Treat Link Party on The Best Blog Recipes!

    Pinned your post to my Link Party Recipe Board while I was here tonight too!

    Shauna @ The Best Blog Recipes

    ReplyDelete
  3. Happy Friday! My Friday Flash Blog linky party is live @ The Jenny Evolution – a flash mob of blogs where you share your favorite posts of the week. Hope to see you there -- you may just get highlighted next week!

    Jennifer
    thejennyevolution.com

    ReplyDelete
  4. Two of my most favorite flavors...beets and fennel! Oh, I have to try this soon. I make another similar salad with roasted beets and goat cheese but this has fennel!! Pinned! Visiting from Be Inspired and following via GFC!

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  5. I still struggle with beets. I think it's the purple color. I've never actually tried one though. I need to grow up. This recipe sounds delicious with the vinaigrette.
    Thank you for bringing it to Foodie Friday

    ReplyDelete
  6. I've recently found out that I love roasted beets! Add in fennel and red onion and I'm sold! Thank you for linking up to Simple Supper Tuesday.

    ReplyDelete
  7. Hi, and WOW that looks so good. I love beets. I saw it on tasty tues. link party.
    Julie from julieslifestyle.blogspot.com

    ReplyDelete
  8. I've never been a fan of beets, but my husband loves them. I'll have to try this recipe on him. Thanks so much for sharing your recipe at "The Saturday Spotlight party"!
    Have a great weekend and hope to see you at this weeks party!

    April

    ReplyDelete
  9. Your Roasted Beet and Fennel Salad looks absolutely delicious. I love that you have the ingredients fresh from your garden as well. I really like the vinaigrette you've used as well. Thank you for sharing this recipe with the Hearth and Soul hop!

    ReplyDelete

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Miz Helen