To tell the truth, fennel has never been my favorite vegetable. But after trying this recipe, I'm a fan of the combination of fennel and beets. It does not have that "strong" black licorice taste. It's like my dislike for Brussel sprouts, until my uncle, then my daughter, served them baked.
-Mike
Fennel was known to the ancient Egyptians, Romans, and Greeks and spread to Europe by way of southern France. Add beets and it is a popular Italian combination.
Insalata di finocchio e barbabietola
con vinaigrette (Italian)
Serves 4
Salad:
3-4 prepackaged organic beets (*If using fresh beets, cook them.)
1 organic fennel bulb (Stalks can also be used in other recipes.)
1/2 organic red onion, sliced thinly
uno 1. Cut the beets into cubes
due 2. Thinly slice the fennel.
tre 3. Toss all three ingredients.
Vinaigrette:
2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar
1 Tbs. (15 ml) Dijon mustard
2 tsp. (10 ml) organic maple syrup
lemon pepper and cumin powder to taste
1/3 cup (80 ml) olive oil
quattro 4. Whisk all the ingredients.
cinque 5. Pour over the salad.
sei 6. Garnish with organic pumpkin seeds.
*Cooking beets:
uno. Chop off the greens.
due. Wash and scrub the beets.
tre. Add to a large pot of water.
quattro. Bring to a boil, then reduce to summer for30-45 minutes.
cinque. Transfer to a bowl of ice water.
sei. Once cooled, peel the skin off and rinse under cold water.
Try some of our other salads: https://veggiefernandezs.blogspot.com/search/label/salads
