The colors in this salad are just fantastic – shades of ruby red, deep pink, and golden green that taste as good as they look, but it’s the homemade vinaigrette that ties it all together.
You’ll need:
- 3 red beets (roasted)
- 1 bulb fennel + a few of the fennel fronds for dressing
- 1/3 cup raspberries
- 1/2 cup vegetable stock
- 2 tbsps safflower oil
- salt, pepper, herbs de provence
- For raspberry vinaigrette: 2 tbsps vinegar, 3 tbsps oil, pinch of salt, 1.5 tsp sugar, handful of raspberries
1. Roast the beets, trimmed and wrapped in foil, in the oven at 375F for about 1.5-2 hrs until just tender.
2. In the same oven, roast the fennel – dice into large slices, season with salt, pepper and herbs de provence, drizzle with olive oil. Place in a shallow roasting pan and add vegetable stock. Roast for about an hour, turning a couple of times to get the fennel nice and golden.
3. In the meantime, make the vinaigrette – whisk together all of the ingredients (mashing the raspberries slightly), then taste and adjust for sweetness or acidity as necessary.
4. When the vegetables are roasted, peel the beets while they are still warm, then slice into 1/4 inch slices. Layer with fennel and raspberries and dress with reserved fennel fronds and the fresh vinaigrette.
You do such fun fresh stuff with fruit!
Thanks, Greg! I try, especially as we get more into summer, to use as much of the fresh stuff as possible.
I’m not really a beet fan, but the colors of the salad look great!
Thank you! Beets are one of those things – either you like them or you don’t :).
Oh, now that looks awesome! A perfect salad for warm summer nights. Thank you 🙂
Hope you get to try it! Very vegan friendly 🙂