Roasted Beet, Fennel, Mache, and Gorgonzola Salad Recipe

Name: Roasted Beet, Fennel, Mache, and Gorgonzola Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound medium red beets, washed, stems and leaves removed; 1/2 pound medium golden beets, washed, stems and leaves removed; 1/2 cup unsalted, shelled sunflower seeds; 1 bulb fennel, cored, halved and cut into 1/8-inch thick slices; 6 cups mache; 1 tablespoon minced shallots; 2 tablespoons fresh lemon juice; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/3 cup grapeseed or vegetable oil; 6 ounces blue cheese, crumbled; 8 French bread croutons, as accompaniment

Servings: persons

1/2 pound medium red beets, washed, stems and leaves removed
1/2 pound medium golden beets, washed, stems and leaves removed
1/2 cup unsalted, shelled sunflower seeds
1 bulb fennel, cored, halved and cut into 1/8-inch thick slices
6 cups mache
1 tablespoon minced shallots
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup grapeseed or vegetable oil
6 ounces blue cheese, crumbled
8 French bread croutons, as accompaniment

1
Preheat the oven to 425 degrees F.
2
Wrap the red beets in 1 large piece of aluminum foil, and the golden beets in another large piece of aluminum foil, closing the packets tightly.
3
Roast in the oven until tender, about 1 hour.
4
Remove from the oven, unwrap the beets and cool.
5
When the beets are cool enough to handle, peel and cut into 1/2-inch cubes.
6
Place the beets in a small bowl.
7
Spread the sunflower seeds on a small baking sheet and toast lightly in the oven, about 3 minutes, shaking once during cooking to turn.
8
Remove from the oven and cool.
9
Place the fennel and mache in a large bowl.
10
In a small bowl, mix together the shallots, lemon juice, salt, and pepper, and whisk in the oil in a steady stream to emulsify.
11
Toss the beets with a small amount of the dressing, and the fennel and mache with the remaining dressing.
12
Adjust seasoning to taste with salt and pepper.
13
Divide the mache and fennel among 4 salad plates.
14
Arrange the beets on top of the greens, and top with the crumbled cheese.
15
Sprinkle 2 tablespoons of seeds over each salad and serve with toasted French bread croutons.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound medium red beets, washed, stems and leaves removed, 1/2 pound medium golden beets, washed, stems and leaves removed, 1/2 cup unsalted, shelled sunflower seeds, 1 bulb fennel, cored, halved and cut into 1/8-inch thick slices, and more.

Yes, Roasted Beet, Fennel, Mache, and Gorgonzola Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet, Fennel, Mache, and Gorgonzola Salad

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