For ➍ 6 medium-sized beets
2 fennel bulbs
1 large grapefruit
walnut oil
lemon juice
salt & pepper
100-120 log goat cheese
coriander or tarragon (optional)
*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.
**Eventually, add some coriander or tarragon.
2 fennel bulbs
1 large grapefruit
walnut oil
lemon juice
salt & pepper
100-120 log goat cheese
coriander or tarragon (optional)
Preheat the oven to 220°C.
Wash the beets and cut off the root. Place beets root-side-down in a glass baking dish filled with 2 cm water. Cover with foil and roast for 30-40 m or until the beets are tender. Remove beets from the oven and allow them to cool.
Bring a pot of water to boil. Cut the fennel into thin strips and blanch for 2-3 m. Rinse with cold water to stop the cooking.
Once the beets have cooled, discard the skins and cut them into matchstick sized pieces.
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.
Toss the beets and fennel together in a large bowl and drizzle with the grapefruit vinaigrette*. Serve on top of slices of goat cheese.
Wash the beets and cut off the root. Place beets root-side-down in a glass baking dish filled with 2 cm water. Cover with foil and roast for 30-40 m or until the beets are tender. Remove beets from the oven and allow them to cool.
Bring a pot of water to boil. Cut the fennel into thin strips and blanch for 2-3 m. Rinse with cold water to stop the cooking.
Once the beets have cooled, discard the skins and cut them into matchstick sized pieces.
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.
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.
**Eventually, add some coriander or tarragon.
Beets and goat cheese are natural allies.
