Golden Beet Carpaccio & Shaved Fennel Salad with Pomegranate & Hazelnut Vinaigrette

Leave a comment

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


vromans front

vromans back

Salads are very forgiving.  I sometimes feel like a cheat or a fraud when posting recipes for them but then I remember that lots of folks are intimidated by cooking at all and that they like the security of instruction.  So – I post this delicious salad today.  But – except for the vinaigrette – I won’t really post quantities.  I trust you to use the ratio of beet to arugula to fennel to cheese to suit your own tastes.

I used pomegranate wine vinegar & hazelnut oil because I have them & I want to use them before they spoil.  Plus it makes my recipe sound really fancy.  You could use olive oil & any nice wine vinegar – flavored or not.  I used walnuts but you could use almonds or pecans – or whatever.  Even hazelnuts!  Maybe add pomegranate seeds or a squeeze of fresh orange juice to the dressing.  The sky is the limit.  Hate fennel?  Lose it.  Use another fancy green other than arugula.  Get it?  Got it.  Good.

Oh!  And now all my posts have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.


Golden Beet Carpaccio & Shaved Fennel Salad with Pomegranate & Hazelnut Vinaigrette


Beets – I used golden AND red.  You can use one or the other or both.


Walnuts – or other nut

Arugula – other green

Feta cheese – or goat or cotija or other flavorful cheese

2 TBS pomegranate wine vinegar – or other nice wine vinegar

4 TBS hazelnut oil – or other nice oil (even olive oil)

1 tsp honey




Wrap your beets in foil & roast at 450 for about 30-45 minutes, depending on their size.  When tender, cool & peel them.

Toast your nuts in a dry pan for about 3 minutes.

Blend your oil, vinegar, honey & some S&P for the vinaigrette.

Slice the beets & fennel very thin with a mandolin or by hand – the thinner the better.

LIGHTLY dress the arugula with a small amount of vinaigrette.

Create a fan on a plate with the sliced beets.  Top with some shaved fennel.  Put some dressed arugula in the center & top with the toasted nuts & cheese & maybe some fresh ground pepper. I added a little garnish of red beets.  You could do a fan of red beets & top with golden – or use one color for all of it.

Shove it in your face while watching The Voice & scream, scandalized, every time the Swon Brothers get saved by America.  🙂