Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
-Tom Robbins, Novelist
The refrigerator light goes on...
Tom Robbins is right! Beets are wonderfully serious veggies and roasting intensifies that flavor. The combination of the spiciness of fennel and cumin with the creamy tartness of the feta cheese make this an even more intense salad. Perfect as a side dish for summer meals or one to take to a pot luck this recipe is also amazingly simple (but your friends will think you worked really hard).
Roasted Beet and Fennel Salad
Servings: 4 | Serving size: about one cup
Cooking Time: 90 Minutes
This recipe can be multiplied by 2,3.
This recipe keeps well for about 72 hours in the refrigerator.
| 2 large | beets |
| 1 lb | fresh fennel |
| 1 tsp | olive oil |
| 1/4 tsp | salt |
| fresh ground black pepper | |
| 1/2 tsp | ground cumin |
| 1 ounce | feta cheese |
Preheat the oven to 375°F.
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 place in the refrigerator overnight.)
Remove the leafy ends from the fennel and any stalk 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, sautéed fennel, salt, black pepper, ground cumin and crumbled feta. Chill well.
Nutrition Facts
Serving size: 1 cup
Servings: 4
Amount Per Serving
| Calories 100 | Calories from Fat 27 |
| % Daily Value |
| Total Fat 3g | 5% |
| Saturated Fat 1g | 6% |
| Monounsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 6mg | 2% |
| Sodium 349mg | 15% |
| Total Carbohydrates 16g | 5% |
| Dietary Fiber 6g | 22% |
| Sugars 7g | |
| Protein 4g |
| Vitamin A 4% | Vitamin C 25% |
| Calcium 10% | Iron 9% |
| Vitamin K 1 mcg | Potassium 694 mg |
| Magnesium 40 mg | |