Golden Beet And Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I am new to beets and am discovering how to prepare and enjoy them. Received beets in my CSA box this week. One of them was a lighter color and larger than the rest (maybe a golden beet???) and so I decided to treat it a bit differently than the sugar beets. Ingredients:
1 cup golden beets, raw |
1/2 cup fennel, bulb |
1/4 cup red onion |
2 oz feta cheese |
1 tbsp margarine |
2 tbsp rice vinegar |
2 tbsp olive oil |
1/4 tsp real salt |
1/4 tsp pepper, white |
1 tbsp basil, fresh |
1/2 tsp granulated baking splenda |
Directions:
1. Quarter the beet and place in a microwave dish with a 1 tablespoon of water See Photo. Microwave on high for 10 minutes. Check and see if it is fork tender. You want it firm but not tough and definitely not mushy. You need it firm enough to use on a grater.
2. Slice the fennel into match sticks and saute in the margarine until it is tender but not mushy. Fennel is a bit of a tough nut so the saute just loosens it up a bit.
3. Very thinly slice the red onion and toss with the vinegar, olive oil sat, white pepper, fresh basil and splenda.
4. Add to this the fennel once it has cooled down and toss well.
5. After the beets are cool, take the skin off with a paper towel and paring knife with the tough bits. Shred the beet using the largest wholes on your grater. Toss well with the other vegetables in the vinagrette.
6. Add the feta cheese last, toss again and let chill for about an hour before serving.
7. Nutrition Info: /recipes/golden-beet-fennel-slaw/#ixzz1MSMI3kuG
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