Summer Salad of Beets

A colorful salad of golden beets, red beets, shaved fennel, parsley, and a touch of goat cheese in a light vinaigrette. Add some toasted walnuts for extra protein.


Recent studies have suggested that one of the compounds in beets address the brain plaque that causes Alzheimers Disease.


Season/Summer

Prep time: 10 minutes

Cook time for beets: 30 minutes

Serves 4


Bunch of red & golden beets

1 bulb fennel, shaved thin

1/2 cup parsley, chopped

1/2 cup walnuts, toasted or raw

aged goat cheese, optional

1/4 tsp. salt

pinch of black pepper

1 tsp. shallots, minced

3 tbsp. extra virgin olive oil

1 tbsp. white balsamic, or lemon



Preheat oven to 400

Place beets in parchment then foil. Add a sprinkle of salt and white balsamic or lemon. Drizzle with some olive oil. Wrap tightly. Roast for about 30 minutes, depending on size of beets. You want them tender, but not soft. Can be made a day ahead.


When slightly cool, rub or peel skin off and slice into quarters. Shave fennel on mandolin or slice thinly.


For vinaigrette, in a small bowl put minced shallots, salt pepper, and vinegar. Let sit for 5 minutes. Whisk in olive oil.

Pour over beets and fennel, and add sliced goat cheese if using. Sprinkle with Parsley, and add walnuts.


Garnish with fennel fronds.



©2018 by Laurie Richardone

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