It is now the time for all three of these vegetables to have their day in the sunshine. I love them all and this recipe caught my eye for its simplicity and unusualness (is that a word?) It is a very easy salad to make, you just need to set time aside to cook everything separately and assemble later. Perfect as a side dish with a beef or chicken main or as a starter on its own. I found this recipe in the vegetable section of the Dominion Post and have slightly altered it to suit my taste. I love the flavours (they work well together) and the crunch of the fennel! To save time (and power) I roast the beetroot when I have other things to bake.
Beetroot, fennel and celeriac salad
4 medium sized beetroot
1 large fennel bulb
1 large celeriac bulb
Salt and pepper
Olive oil
1tbsp red wine vinegar
Rocket leaves
Thoroughly wash beetroot and trim off stalk and root bits. Roast in tin foil with a little oil and S and P for about 1.5 hours - test with a skewer without opening the foil - when cool peel off beetroot skin and cut into wedges.
Trim off fluffy ends and the hard root part of the fennel, slice thinly and fry in a little olive oil for a one minute to turn golden brown. Cool
Peel the hard skin off the celeriac, cut into large chip type pieces, fry in a little oil for a 1 minute each side until browned, put aside to cool.
Assemble all ingredients together just before you serve (at room temperature), that way the beetroot does not colour everything pink! Gently toss oil and vinegar into the salad, add salt and pepper to taste and serve on a bed of rocket or green salad. Big fabulous flavours, really delicious!
Serves about 4-6 people.
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| celeriac is ugly looking but tastes great! |
4 medium sized beetroot
1 large fennel bulb
1 large celeriac bulb
Salt and pepper
Olive oil
1tbsp red wine vinegar
Rocket leaves
Thoroughly wash beetroot and trim off stalk and root bits. Roast in tin foil with a little oil and S and P for about 1.5 hours - test with a skewer without opening the foil - when cool peel off beetroot skin and cut into wedges.
Trim off fluffy ends and the hard root part of the fennel, slice thinly and fry in a little olive oil for a one minute to turn golden brown. Cool
Peel the hard skin off the celeriac, cut into large chip type pieces, fry in a little oil for a 1 minute each side until browned, put aside to cool.
Assemble all ingredients together just before you serve (at room temperature), that way the beetroot does not colour everything pink! Gently toss oil and vinegar into the salad, add salt and pepper to taste and serve on a bed of rocket or green salad. Big fabulous flavours, really delicious!
Serves about 4-6 people.
2 comments:
The subject of this week's Food on Friday on Carole's Chatter is Salad. It would be great if you linked this in. This is the link .
Thanks for linking this in. I have sorted out the link for you. Have a good one
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