So, I took those red beauties and decided to make a beet salad with sliced fennel, toasted pecans, and feta cheese! And, of course, I am sharing it with you....
*Wash 6 medium beets....trim the roots and the greens.
*Place the beets in a glass dish....add 1 cup of water...cover with foil...and cook for 45 minutes in a 400 degree oven OR boil the beets until fork-tender.
*Allow the beets to cool...remove the skins...and cut into large cubes.
*Slice 1 large fennel bulb.
*Lightly toast 1 cup of pecan pieces...and set them aside to cool.
*Measure 1 cup of crumbled feta cheese.
Prepare the dressing:
*Place 2 tablespoons of balsamic vinegar into a small mason jar.
*Add 1/2 teaspoon of garlic powder OR 1 clove of minced fresh garlic.
*Add 1 teaspoon of Dijon mustard.
*Slowly add in 6 tablespoon of extra-virgin olive oil....1 tablespoon at a time. Whisk the mixture with a fork after each tablespoon.
*Season with sea salt & pepper to taste.
*Combine the beets, fennel, pecans, and feta cheese.
*Drizzle with the dressing to your liking :)
Enjoy this unique combination of flavors!
Recipe courtesy of www.santacruzholisticnutrition.com