Tangy Beet And Fennel Salad Food

ROASTED BEET, GOAT CHEESE AND FENNEL SALAD

Steps:

• Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
• Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
• Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
• In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
• In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
• Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

A YUMMY WINTER SALAD OF BEETS, FENNEL, AND APPLES, WITH STILTON AND MAPLE-CANDIED PECANS

Steps:

• Preheat oven to 350 degrees F.
• Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
• In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.

GOLDEN BEET AND FENNEL SALAD WITH GORGONZOLA FLAN AND CANDIED PECANS

Steps:

• Wash and trim the beets. Put them into a roasting pan and drizzle with olive oil. Sprinkle with salt and roast until tender (time will vary depending on the size of the beets). Remove from the oven and let cool. When the beets are cool enough to handle, remove the skins, and cut them into quarters. Toss them in a bowl with the fennel, lemon juice, lemon zest, parsley and oil. Season with salt and pepper, to taste. Chill until ready to serve.
• Reduce oven to temperature to 325 degrees F. In a small skillet, toss pecans in corn syrup, sugar, cayenne and salt and pepper, to taste. Bake for 5 minutes, stir and bake for 10 more minutes. Remove the candied pecans from oven and separate them with a fork.
• Reduce the oven temperature to 275 degrees F.
• In a medium bowl, beat the egg yolks until pale yellow. Heat cream and half-and-half in a small saucepan over low heat, and add slowly it to the eggs. Stir in the Gorgonzola, chives, parsley, and salt and pepper, to taste. Put 6 ramekins in a baking pan and fill the pan with enough boiling water to come halfway up the sides of the ramekins. Divide the flan mixture evenly between ramekins.
• Cover the baking pan with aluminum foil and bake until the center of each custard is firm, about 35 to 40 minutes. Remove the pan from the oven and put the ramekins on serving plates alongside some golden beet salad and candied pecans.

TANGY FENNEL & ROCKET SALAD

Steps:

• Whisk together the lemon juice and oil, then season well. Just before serving, toss through the fennel, rocket, onion and lemon zest. Pile up in a serving platter and eat straight away.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.