All Photos © Christine Elise McCarthy 2016
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Fennel is a divisive vegetable. The sharp licorice flavor is either something you love or hate, it seems. But, as with garlic, the flavor of fennel mellows into something else entirely – when you roast it. It becomes soft & sorta sweet & it compliments this salad nicely.
I used arugula but any mixed greens or baby spinach would work, too. I added pistachios but any nuts would work – especially if you toasted them a bit first.
I used this lovely blood orange olive oil but regular olive oil would work. I used the dark balsamic – but white balsamic would be lovely, too.
And for the goat cheese – I used this stuff (below). It has the texture of a soft goat cheese & was really delicious. If you eat cheese – real goat cheese or feta would also work.
Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese
4-6 beets (red or golden – no matter)
1 large fennel bulb
2 fists full of arugula or other greens
1/4 cup pistachios
1 avocado – cubed
Vegan soft cheese (or real goat or feta cheese) – quantity up to you
Heat the oven to 350 degrees.
Wrap the beets in foil. No need to even wash them – as that will happen later. If they are large (mine were about the size of ping pong balls) – cut them into smaller chunks.
Cut the fronds off the fennel (saving some of the dilly leaves for garnish) & cut the bulb in half. Place on a cooking sheet & drizzle with olive oil.
Place the beets in foil on the cooking sheet with the fennel & roast 30-45 minutes or until the vegetables are soft. The beets might take longer than the fennel.
When the beets cool – wash them under running water & rub the skins off. Cut into bite-sized pieces.
Slice up the fennel.
Place some greens on each plate. Top with beets, fennel, avocado, pistachios & crumbled cheese. Drizzle with olive oil & balsamic. Garnish with fennel leaves and S&P.