(and I mean Take a Break!)
Back from the cruise, I at last get my next bag from Tiny's CSA.
Cherries! Well that's easy. Cherries go with everything & nothing.
Deeper down in the bag I have fennel, baby onions, lettuces, cabbage, peaches, potatoes...
And I have the beets left from before we left. That is one of the best features of beets - they'll be there for you.
Beet salad with Wilted Onions and Fennel, Orange-Fennel Dressing & Toast
3-4 baby beets
1 small fennel bulb sliced thin
1 baby (small, early) onion sliced thin
3 Tbs goat cheese
1 Tbs fennel fronds - the feathery parts only, chopped
Juice from 1/2 of an orange + 1 Tbs white wine (or similar) vinegar
- or - 2 Tbs balsamic vinegar
1 tsp goat cheese
1 clove green garlic minced
salt & pepper - to taste
1 Tbs + a little more olive oil (break out the good stuff)
Preheat the oven to 450˚
Trim the leaves and the scraggly root end off the beets. Give them a good scrub, and rub some oil on them. Put them in the smallest pan they'll fit it in a single layer. Pop them in the oven for 40 - 50 minutes. They are done when a knife slides in easily. (This can be done a day or two before...)
Let cool, and scrub/peel the skins off. Wash your hands immediately to avoid the dreaded "pink finger"!
Chop roughly into bite size pieces.
Slice the onions and fennel thin. Place in saute pan over medium heat, with a little oil and a sprinkle of salt. Start a sweat of these ingredients - warm them to soften and release some liquid. Take them off the heat when they are still crisp.
Make the dressing by stirring the juice/vinegar with the teaspoon of your goat cheese. Stir in the minced fennel and garlic. Add salt and pepper to taste.
slowly add the oil while stirring the dressing with a fork.
Combine all the vegetables with the dressing. Only stir a few times to avoid turning everything pink.
Scatter the crumbled goat cheese over the salad.
I added a couple of pieces of toast, brushed with olive oil.
Enjoy yourself, and leave behind a bright pink puddle.