Author Notes: I'm not going to win any prizes for originality with this salad: it's something we've all seen before. But, if you take care with your ingredients and select good quality cheese and nuts - it'll be delicious, satisfying and beautiful. I use Stilton in this recipe, but feel free to substitute another soft cheese of your choice (think goat, farmers', feta, etc.). I roast my beets, but peel and cut them into their final shape before roasting: it speeds up the roasted process and there's no burned fingers to nurse later. —Savorykitchen
cup walnuts, toasted
ounces Stilton cheese
ounce sherry vinegar
ounces walnut oil (or olive oil)
salt and pepper
- Roast the beets: Peel the beets with a vegetable peeler and slice into 1/4" slices. Lay the beets in a roasting pan and add 2 tablespoons of water and a sprinkle of salt. Cover the pan with foil and roast in a 350-degree oven for 20-30 minutes, until tender. Let the beet slices cool.
- Slice the fennel into thin strips. Reserve the green frondy bits for garnish.
- Shake the oil and vinegar together with a pinch of salt and a grind or two of pepper.
- Layer the beets and fennel onto a platter. Sprinkle the cheese and walnuts over the top. Drizzle with the vinaigrette and sprinkle the fennel fronds over the top.
- This recipe was entered in the contest for Your Best Beets