I wonder... who was the first one to try eating beets? The gnarled roots look inedible, creepy even, definitely not appetizing. When cooked, beets are transformed to vibrant, nutritious, sweetness. Today's salad is in honor of the simple deliciousness of beets.
Don't toss out your beet greens. I ate beets for years before discovering the tastiness of the greens.
- Fennel Bulb
- Lemon Juice
- Olive Oil
- Sea Salt
- Optional: feta, toasted walnuts
Here's our go-to preparation for beets. Place washed beet roots, with greens removed, in a baking dish. Fill with 1-2 inches of water. Cover pan with foil. Place in 400 degree oven for 45 minutes to an hour. When done, the beets should be tender when pierced with a paring knife.
Let beets cool until manageable, chop off the stem-end then use your fingers to easily remove rough outer skin. Now the beets are ready to be sliced or diced for your salad. We liberally toss beets into all sorts of salads and they are also wonderful on their own with a light vinaigrette.
For this salad, I picked some watercress from the garden, sliced up avocado and grapefruit, and used a mandolin to shave the fennel. A light dousing of lemon juice, sea salt, and a drizzle of nice olive oil are all that is needed for a dressing; the varied ingredients of this salad are flavorful on their own and only need a light finishing touch.
Note: this salad can be made heartier by adding toasted walnuts and crumbled feta.