The colors were so stunning and the flavors sublime. Slow roasting brings out the sweet earthy flavor of beets. We know a fellow cook who roasts a supply each week to have as an impromptu vegetable or, as here, salad.
1/2 pound red beets, washed
1/2 pound gold beets, washed (or additional red)
3 tablespoons olive oil
1 large bulb fennel, cored and cut into paper-thin slices
1/2 small red onion, cut into thin rings
1 1/2 tablespoons balsamic vinegar
Salt (optional) and freshly ground pepper
Preheat the oven to 350° F.
Trim the beets, leaving about 1/2 inch of the stems. Place the beets in a shallow baking dish along with 1 tablespoon of the oil. Roll the beets to coat both sides. Cover with aluminum foil and roast for 60 to 80 minutes, until the beets are tender when pierced with a knife.
Remove from the oven and cool enough to handle. Peel the beets and slice, keeping the two colors separate.
Arrange the fennel and red onion on 6 salad plates. Top with the red beets, and then the gold beets.
In a measuring cup, whisk together the remaining olive oil and balsamic vinegar. Add salt (if using) and pepper to taste. Drizzle over the salads and serve warm.
Diabetic exchanges: 1 carbohydrate (3 vegetable)
Roasted Beet Salad with Fennel
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.