Roasted Beets & Baby Bella Salad

Their garnet color and earthy sweetness is enough reason to roast them, but beets also pack nutrients that boost stamina, lower blood pressure and fight cancer. This is all thanks to powerful antioxidants called betalains – which also give beets their rich purple and red pigments..

Roasted Beets & Baby Bella Salad Ingredients (2 servings)

• 3 Beets, peeled and diced large (about the size of a nickel)
• 1 bulb fennel, diced large (about the size of a nickel), set aside some of the fennel tops for the dressing)
• 4 oz Baby Bella mushrooms, (washed and left whole)
• Salt and pepper to taste
• ¼ medium Sweet potato, sliced into ¼” thick discs
• 1 oz fresh Goat cheese
• 2 tablespoons Olive Oil

Preparation

• Preheat oven to 425 degrees
• Place the beets in a mixing bowl, toss with olive oil, and season with salt and pepper to taste
• Pour into a roasting pan and bake in the oven for 20 minutes, until just soft
• Place the fennel and mushrooms in a mixing bowl, toss with salt and pepper to taste
• Pour into a roasting pan and bake in the oven for 20 minutes, until just soft
• Once removed from oven, place the veggies in the refrigerator until ready to serve
• Drizzle a little olive oil and salt and pepper on the sweet potatoes and place on a hot grill
• Cook them for 8-10 minutes, until golden brown and just soft
• Remove them and set them aside until ready to serve

Clementine and Fennel Vinaigrette

Ingredients and Preparation

• In a small bowl, squeeze the juice of 4 clementine’s
• Chop up about 1 tablespoon of the fennel tops and add to the juice
• Season with salt and pepper to taste
• Whisk the ingredients together

Ready to serve

• Place the beets, fennel, and mushrooms in a mixing bowl and toss with the vinaigrette
• Check the seasoning and adjust if necessary
• Divide the mixture onto two plates for a large serving or 4 plates for a petit serving
• Spread some goat cheese on the sweet potato chips and serve as an accompaniment

Photographer: Carmen Troesser