Marinated Beet Salad with Walnuts, Avocado, Shaved Fennel and Citronette

Ingredients

  • For roasted pickled beets
  • 3-4 medium beets (about ¾ lb.)
  • ¼ c red wine vinegar
  • 2 T olive oil
  • 1 T minced shallot
  • ½ t salt
  • ¼ t pepper
  • + 15 more ingredients
    • For assembly
    • 1 avocado, peeled, pitted and thinly sliced
    • 2 oz chevre (goat cheese)
    • ½ c (2 oz.) California walnuts
    • 1 c thinly sliced fennel (about half a bulb, trimmed)
    • ½ c citronette dressing
    • For the citronette dressing
    • Finely grated zest of 1 orange (about 2 tablespoons)
    • Finely grated zest of 1 lemon (about 1 tablespoon)
    • 2 T lemon juice
    • 2 T Champagne vinegar
    • 1 T minced shallot
    • ½ c extra virgin olive oil
    • ½ t salt, to taste
    • ¼ t pepper, to taste

Preheat the oven to 325F. Scrub the beets and trim them, leaving the root and about 1 inch of the stem attached. Place in a baking dish and add about 1/2-inch of water. Cover with foil and bake for about 1 hours, or until the point of a sharp knife pierces the beets fairly easily. Let the beets s...

View full recipe at Relish

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