| Roasted Beet and Fennel
Salad
with Haricots Verts and Avocado
Roquefort Vinaigrette
| Ingredients; |
| |
1 lb marinated, orasted Beets (golden, chioggia and
red beets), diced into 1/2" cubes |
| |
1 Fennel Bulb, slice 1/8" thick |
| |
1 lb Haricots Verts, cleaned and blanched until just
tender |
| |
1 each Avocado (ripe but not to soft), cut into 1/2"
cubes |
| |
1/4 head Radicchio, cut into fine julienne (optional) |
| |
1 bunch Chives, cut fine |
| |
2 oz. Roquefort, crumbled |
| |
1 cup Roquefort Vinaigrette |
| |
Salt and Pepper to Taste |
| |
|
| • Place beets, fennel, haricots verts
and radicchio in bowl. |
• Sprinkle with salt and pepper.
Add 1/2 the vinaigrette and toss gently. Add more dressing
if too dry. |
• Divide salad onto four plates or
serving platter. Top with avocado and crumbled
Roquefort. Sprinkle with chives. |
| Roasted
Beets |
| Ingredients; |
| |
1 1/2 lb Beets (red, golden or chioggia),
evenly sized |
| |
1/4 cup balsamic vinegar |
| |
2 tbs. Olive Oil |
| |
4 sprigs Thyme |
| |
|
| • Wash beets and dry with a towel |
• Toss with other ingredients and
place in a fitting baking dish. Cover with aluminum
foil. |
• Bake at 375°F until tender
when pierced with a tooth pick or skewer. About 45
minutes to 1 hour. |
• Let beets cool slightly and peel
and dice wile still warm. Sprinkle beets with some
sugar, salt and balsamic vinegar (preferable
white balsamic vinegar) Set aside to
cool. |
| Roquefort
Vinaigrette |
| Ingredients; |
| |
2 oz crumbled Roquefort |
| |
1/4 cup Champagne Vinegar |
| |
3/4 cup Olive Oil |
| |
Salt and Pepper to taste |
| |
|
| • Place Roquefort, vinegar in a bowl,
sprinkle with salt and pepper. Whisk in oil slowly |
|
