A beautiful dish inspired by findings at the farmer’s market. Sweet, earthy beets are complimented by a light, tangy vinaigrette, crisp sliced fennel and celery. Also make use of the beet greens and fennel fronds!
Ingredients
3-4 cooked Beets
Beet Greens, around 2-3 cups*
1 medium Fennel Bulb
3-4 Celery Sticks
1/4 cup Roasted Almonds*
VINAGRETTE
1/4 Red Onion, finely minced
1/4 cup Fennel Fronds, chopped
Handful of herbs - chives, parsley, dill
Whatever's on hand!
2 tablespoons Apple Cider Vinegar
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Raw Honey
Salt and Black Pepper
*Swiss chard or kale also works
*Sub hazelnuts, pistachios or pumpkin seeds
Serves
3-4
Method
Wash beets to remove dirt, trim tops and bottoms. Save greens! Cook beets using method you find most convenient—it can take 20-40 minutes. I like peeling them raw, cutting into bite sized pieces and steaming until tender, for around 20 minutes.
While the beets are cooking, chop the celery into small pieces and if on hand, use a mandolin to slice fennel into thin pieces. You will want around 1 cup of each. Save some fennel fronds for the vinaigrette! Use any extras in omelettes, pestos or salads. Combine the vinaigrette ingredients. Roughly chop the almonds.
If you haven't already, remove skin from cooked beets and cut into half circles, or bite sized pieces. Sauté beet greens in olive oil, salt and pepper.
Toss all the ingredients in a large bowl. Serve as a side dish or make it a meal by adding smoked salmon and a slice of toasted rye! Best consumed within 2-3 days.
