Roast Beet and Fennel Salad

“As with many people, my childhood experience of beets was not a positive one,” says Jerry Villa, executive chef of Stone House restaurant at Stirling Ridge in Warren. “We ate the canned variety, and I never liked them. Once I had fresh beets, however, it all changed for me, and now I love them. Especially when roasted, which brings out their earthy sweetness, beets are incredibly flavorful, and extremely healthy for you.”

Photo by Frank Diaz.

“Now with our Dancing Goat Farm, I use the beets grown in our own garden. This dish will be included in our upcoming Farm Dinner on Sunday, September 26, 2010.”

CHEF’S TIPS:

• Baby greens can be substituted for mesclun greens, iceberg or any other greens.

• To see if the beet is done, pierce the center with a small thin knife. If the knife lifts out easily, the beet is done.

• Vinaigrette can be made up to 3 days in advance. If so, re-whisk when ready to use.

Serves: 4

2 large beets, roasted and diced see recipe
1 large fennel bulb, grilled and diced see recipe
Lemon Vinaigrette see recipe
2 cups mixed baby greens
4 oz. crumbled goat cheese
Salt and pepper to taste

Beets:

2 large beets
Extra virgin olive oil
Salt and pepper to taste
2 foil sheets

Instructions:

1. Preheat oven to 350°

2. Place beets in mixing bowl, season with extra olive virgin oil, salt and pepper. Toss in bowl until completely covered. Wrap in foil individually, and place in baking pan.

3. Roast for two hours or until middle of beet is semi-soft.

4. When done, remove beets from oven and allow to cool. Peel and dice into large chunks.

Fennel:

1 large fennel bulb
Extra virgin olive oil
Salt and pepper

1. Clean fennel by removing all green leaf-like stems. Cut into quarters and place in a mixing bowl. Add extra virgin olive oil, salt, and pepper. Toss until coated.

2. Place onto hot grill (or grill pan) and grill on both sides. Place on baking pan and finish in oven for 5-8 minutes at 350°.

3. Cool and chop fennel into small dice.

Lemon Vinaigrette:

1/4 cup lemon juice
3 cups extra virgin olive oil
1 cup champagne vinegar
1 chopped shallot
Salt and pepper to taste

1. Whisk all ingredients together and season with salt and pepper.

Plating and Finishing:

1. In a mixing bowl add beets, fennel, and baby greens. Season with salt and pepper. Add desired amount of lemon vinaigrette. Toss to incorporate all ingredients.

2. Divide mixture evenly among four plates top with goat cheese.

Click here to leave a comment
Read more Eat & Drink articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required
Required not shown
Required not shown