Roasted Beet and Fennel Salad

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Roasted Beet and Fennel Salad

 

2 large, 4 inch diameter beets

1 lb. fresh fennel, thinly sliced

1 tsp. olive oil

1/4 tsp. salt

fresh ground black pepper to taste

1/2 tsp. ground cumin

1 ounce feta cheese, crumbled

 

Preheat the oven to 375 degrees.

Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum

foil.

Place in the oven and roast for 45 minutes. Remove and let cool. (This may be

done in advance and the beets placed in the refrigerator overnight.)

Remove the leafy ends from the fennel and any stalks that appear too tough.

Slice very thinly.

Place the olive oil in a small skillet over medium heat. Add the sliced fennel

and cook, stirring occasionally, for about 15 minutes. Remove and let cool.

Remove the beets from the aluminum foil. The skins will slip off easily after

roasting. After they are skinned, cut into 1/2 inch cubes.

Mix together the beets, sauteed fennel, salt, black pepper, ground cumin and

crumbled feta. Chill well.

Makes 4 servings.