Beet, Fennel And Arugula Salad
This delightful salad combines the earthy sweetness of roasted beets with the peppery bite of arugula, all brought together with a tangy sherry vinaigrette. Topped with creamy Manchego cheese and crisp fennel, this colorful and flavorful dish is a true celebration of fresh, vibrant ingredients. Perfect for a light lunch or a side dish at your next gathering, this salad is sure to impress with its harmonious blend of textures and flavors. Enjoy a taste of summer with every bite!
— Constant Cookbook
Ingredients
- 4 beets, with 1 inch of stem intact
- 2 tsp. plus 2 Tbs. olive oil
- 2 Tbs. sherry vinegar
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 4 cups baby arugula
- 2 oz. Manchego cheese
- 1 fennel bulb, cored, trimmed and cut into 8 wedges
- 1 shallot, thinly sliced
Instructions
- <b>Roast the beets</b>
- Preheat an oven to 400&#176;F.
- Rub the beets with the 2 tsp. olive oil. Wrap the beets individually in aluminum foil and bake until they are easily pierced with a knife, about 1 hour. Let cool to the touch in the foil. Peel and slice the beets.
- <b>Make the dressing</b>
- Meanwhile, in a large bowl, whisk together the vinegar, salt and pepper. Whisk in the 2 Tbs. olive oil.
- <b>Assemble the salad</b>
- Toss the arugula in the dressing until lightly coated. Divide among salad plates, shaking off any excess dressing. Using a vegetable peeler, shave the cheese generously over the greens. Toss the fennel in the dressing and then arrange on the greens. Toss the beets and the shallot in the dressing and then mound in the center of each serving. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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