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Recipe by Shifra Klein

Beet Salad over Roasted Fennel Cream

Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

40 Minutes
Diets

Ingredients

Roasted Fennel Cream

  • 2 bulbs fennel, layers separated and washed, then cut into equal-sized pieces, fronds reserved for garnish

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

Beet Salad

  • 3 pre-cooked beets, such as Gefen, diced

  • 1/3 cup red grapes, halved

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Gastrique

  • 2 tablespoons sugar

Garnish

  • 1 small candy cane or yellow beet, thinly sliced on a mandoline

  • 5 leaves fresh mint

  • 1/4 cup whole-grain mustard (optional)

Directions

1.

Preheat oven to 425 degrees Fahrenheit. For the roasted fennel cream, toss fennel with oil and salt; arrange on a baking sheet lined with Gefen Parchment Paper and roast for 20 minutes. Flip and roast for another five to 10 minutes, until tender and golden.

2.

Transfer roasted fennel to a blender with vegetable broth; blend until smooth, adding more stock or water as needed to achieve desired consistency.

3.

For the gastrique, add all ingredients to a saucepan over high heat. Once boiling, lower heat and simmer until it coats the back of a spoon, 10 to 15 minutes.

4.

For the beet salad, lightly toss beets, grapes, olive oil, lemon juice, salt, and pepper.

5.

Spoon fennel cream onto a plate and top with beet salad. Garnish with sliced candy cane beets, reserved fennel fronds, mint, and a drizzle of gastrique. Add small dollops of mustard, if desired.

About

This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!

Beet Salad over Roasted Fennel Cream

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