Big Critic had McDonald's for lunch yesterday, due to a 16KM bike ride followed by a 10KM run. I can't judge him that, but then he asked for "something healthy" for dinner. How about a couple of salads and some local artisan cheese? I served A Beet and Fennel salad with asparagus, just because the red and green looks so good together and also made a simple green salad with tomatoes and beans. Big Critic was a bit neutral on the beet salad, but Little Critic had two helpings and lots of beans. She must have been hungry! I will definitely make this one again. Also, it is very exciting that some colours other than green are arriving. These spring beets and fennel were very tender and with garlic scapes here my recipe options just grew!
Beet and Fennel Salad
- 6 spring beets with the green tops removed and saved for a different meal (Ont)
- 1 small fennel bulb (Ont)
- 2 TBS of fresh dill (Ont)
- 1/4 cup feta cheese
- 1 garlic scape (Ont)
- 3 TBS of EVOO
- 3 TBS white vinegar
- S&P
Place the beets in a pot of water and boil until cooked through. Place all the beets until cold running water and rub the skins off. Really, who has time to peel beets before cooking them!
Julienne the cooked beets and the fennel bulb. Easy to do if you have a mandolin. Puree the feta cheese, dill, oil, vinegar and S&P in the blender or bullet. Cover the vegetables in the dressing and allow to marinate in the fridge for 30 min before serving.
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