Tuesday, July 28, 2015

Cold Beet Salad with Sliced Fennel, Pecans, & Feta Cheese

My lovely neighbor, Vera, gifted me with six organic beets!  Now, you either LOVE beets...or you absolutely hate them.  I have a friend who thinks beets taste like dirt.  I think they taste like root vegetable heaven :)  Vera's beets are red (they come in yellow too)...and they are deep red from skin to center.  The phytonutrients (plant nutrients) in beets give them that saturated color.  Those same phytonutrients pack an antioxidant punch!  Beets are also high in folate for heart health and tissue growth. 
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