One of the most elegant, easy salads ever, this one from Napa Valley's famed Bistro Don Giovanni, is amazing as an appetizer or main course. Omit the cheese and it's dairy-free, too!
1-1/2poundsmedium to large beetsevenly sized (red, golden, chiogga, or all three), washed and dried
1/4cupplus 1 teaspoon white balsamic vinegar or champagne vinegar
3/4cupplus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1poundharicots verts or green beanscleaned, trimmed, and blanched until just tender
1/4head radicchiocut into fine julienne (optional)
1ripe but firm avocadocut into 1/2-inch cubes
1bunch chivesminced fine
Preheat the oven to 375°F. Roast the beets: In a large bowl, toss the beats with the white balsamic vinegar and 2 tablespoons of the olive oil. Place the beets and the vinegar-oil mixture in a rimmed baking dish for pan and roast until tender when pierced with a toothpick or skewer, 45 minutes to 1 hour. Let the beets cool slightly; peel and dice them while they’re still warm.
Sprinkle the beet with the sugar, salt to taste, and the remaining tablespoon of balsamic. Let cool, then chop into 3/4-inch cubes.
Make the Roquefort vinaigrette: place half the Roquefort and the champagne vinegar in a bowl and sprinkle with salt and pepper. Slowly whisk in the remaining 3/4 cup olive oil until emulsified.
Assemble the salad: Place the beets, fennel, haricots verbs, and radicchio in a bowl, sprinkle with salt and pepper., Add half o fat vinaigrette and toss gently. Add more dressing if it’s too dry.
Scoop the salad onto four plates or a serving platter. Top with the avocado and remaining Roquefort. Sprinkle with chives and serve.
Roasted Beet and Fennel Salad
Amount Per Serving
Calories 515Calories from Fat 225
% Daily Value*
Saturated Fat 12g75%
Vitamin C 35mg42%
Vitamin A 1331IU27%
* Percent Daily Values are based on a 2000 calorie diet.