Thursday, August 11, 2011

Can't Beet It Salad

Makes 4 - 6 servings

This can be made with or without the goat’s cheese, depending on how heavy or light you want it.


2 cups beets, steamed or boiled until just soft, cooled, and sliced.

2 cups fennel bulbs, thinly sliced

1/3 cup walnuts, halved

1/2 cup softened goat’s cheese, crumbled (optional)


2 tbsp. extra virgin olive oil

1/4 cup rice vinegar

1 tsp. honey or maple syrup

1/2 tsp salt or to taste.

In a large bowl, combine all salad ingredients and gently toss, In a jar, combine all dressing ingredients and shake well. Pour over salad, toss again, and serve.

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