Monday, July 5, 2010

Warm Root and Citrus Salad

Welcome to the first installment of Try It Tuesday!

Using Christy’s harvest basket beets, I’ve created this great summer salad that can be served warm as a main course or side. Beets have a full, slightly sweet, earthy flavor to them that is complimented well with the sweet carrots and sautéed fennel. The oranges brighten and lighten up the dish and the walnuts add just the right amount of crunch. And don’t you dare throw those beet greens away! Sautee them for more texture, flavor, and nutrition!

FYI – I forgot to top the salad with the goat cheese in the picture, so I guess that makes the goat cheese optional? But seriously, it is good with or without the cheese.

I have one more “Try It! Tuesday” ingredient (Kale) coming next week. So make sure to post a comment or Facebook me your ingredient/dish/modification requests or challenges so I can keep the clean, tasty recipes coming!

4 Beets with greens
4 carrots
1 orange
1 small bulb fennel
1 shallot
4 oz goat cheese
1/2 cup chopped walnuts
2 tbsp olive oil
2 tbsp Balsamic vinegar
2 tsp agave nectar
½ tsp kosher salt

1. Peel and thinly slice beets and carrot. Layer in steamer separately or together, beets on bottom and carrots on top to preserve carrot's color. Steam for about 5 to 8 minutes until tender but still firm. Remove from steamer and set aside to cool. Don't mix beets and carrots at this point to keep beets from bleeding excessively on carrots.
2. Meanwhile, finely chop shallot and slice 1 small bulb of fennel. Heat 1 to 2 tbsp olive oil in a skillet over medium/high heat. Add shallots and fennel to pan and sautee until fennel is just tender. Add rough chopped beet greens, salt and pepper. Stir to coat greens with oil and begin wilting.
3. Whisk vinegar, agave nectar, and pepper in a large bowl. When greens are wilted and tender (about 5 min) add fennel and green mixture to large bowl. Add carrots and beets. Gently fold together with tong. Top with sliced or crumbled goat cheese and walnuts.

Enjoy warm or at room temperature.

Serves 6 to 8 sides or 4 entrees

Don't forget to comment, telling me what you think. Leave your own tips and ideas and put me to work on a new ingredient or recipe for the next Try It Tuesday.

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