Roasted Beet and Fennel Salad

Roasted Beet and Fennel Salad

Miz Helen's Kitchen

Serves 4

Ingredients

3 to 4 medium size beets, roasted and sliced

1 fennel bulb, sliced

2 red onions, sliced

3 garlic cloves, peeled and sliced

1/2 cup feta cheese

Olive Oil

Salt and Pepper

For The Balsamic Vinaigrette

3 tablespoons balsamic vinegar

1/4 cup honey

1 tablespoon Dijon mustard

1 garlic clove, minced

1/2 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

Roast the Beets, (for Roasting instructions go to this link)

Slice the roasted peeled beets

Prepare The Vinaigrette

In a blender add all the ingredients and pulse until the mixture becomes thick

In a medium bowl pour the Vinaigrette over the beets and refrigerate for at least 2 hours

Slice the onion, fennel and garlic

Place the sliced onion, fennel and garlic on a roasting pan and generously cover with olive oil, salt and pepper toss and make sure all the vegetables are covered well with the oil

Roast uncovered at 425 degrees for 20 minutes

Remove from oven and bring to room temperature before using in the salad

Remove the beets from the vinaigrette, save the vinaigrette left in the bowl

Place the beets on to a serving dish and layer the roasted onions and fennel over the beets

Drizzle the remaining vinaigrette over the onion, fennel and beets

Sprinkle feta cheese over the salad

Enjoy Your Salad!