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August 2010

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Easy Entertaining Meal

Holly Sisson Photography

Roasted Beet Salad

Serves 4–6

You'll Need

1 bunch of beets (or 3 medium)
2 tart apples, unpeeled, cored and thinly sliced
½ cup goat cheese crumbled
½ cup very thinly sliced fresh fennel

Dressing

1 clove garlic, minced
1 tsp dijon mustard
1 tsp horseradish
1 ½ tsp red wine vinegar
¼ tsp celery seed
2 Tbsp vegetable oil
2 Tbsp olive oil
¼ tsp salt
freshly ground pepper to taste
chopped dill for garnish

Prep and Cook

Preheat oven to 350 degrees.
Wash beets, but do not peel.
Wrap beets individually in tin foil and place on middle rack in the middle of the oven.
Bake for 30–40 minutes or until tender when pierced with a sharp knife.
Cool, peel, and cut in half, then slice halves into thin slices. Mix together with apple slices and fennel in a salad bowl.
Combine dressing ingredients and stir gently into salad. Garnish with dill and goat cheese. Serve as an appetizer course with your favourite crusty bread.

Good to Know: It’s best to make the beets the day before to give them time to cool. We like to wear rubber gloves and peel over the sink when handling beets as the dark red juice can be very messy.

Did you try the Easy Entertaining Meal?
What do you think?

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Comments

Posted by Mom of 3 on October 14, 2010 at 11:39 AM

This was DELICIOUS and really, really different. We had it with the homemade asparagus pizza and it’s a keeper. My whole family enjoyed the meal.