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- Golden Beet, Fennel & Avocado Salad
-
- 2 fennel bulbs
- 4 small golden beets
- 1 avocado
- 1 shallot
- 4 tbls lemon juice
- 4 tbls rice wine vinegar
- 4 oz goat cheese
- 1 broccoli sprouts
- 1 olive oil
- 1 salt and pepper
- Directions
- Roast beets in oven (leaves removed) for an hour at 400 degress-until tender thourghout. Fine dice the shallot and soak in lemon juice and vinegar for about 30 minutes. This will help the shallots mellow. Thinly shave fennel and then mix with the shallot mixture. Thinly slice avocado and sprinkle with lemon juice to keep from browning. Once beets are tender, let cool down and then slice thin. To plate, make small base of golden beets on each dish, pile fennel on top of the beets, then crumble goat cheese on top of the fennel, arrange the avocado and garish with broccoli sprouts, salt and pepper to taste and drizzle with a little olive oil.
- Provided by:
- Kelly Saxer, Desert Roots Farm
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