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Author Notes: The trick with raw beet is to slice or grate it finely so it doesn’t taste too earthy. —Candy Hutzell
- 2 medium beets, peeled
- 1 fennel bulb, trimmed
- 1/4 cup walnuts
- 3-1/2 ounces goat cheese
- 2 tablespoons boutique extra virgin olive oil
- 6 tablespoons balsamic glaze
- Shave beets and fennel into the thinnest possible slices using a mandolin or vegetable peeler.
- Divide between 6 serving plates.
- Sprinkle each plate with a few walnuts and a little crumbled goat cheese, then drizzle a little olive oil and a little balsamic glaze around each plate.
- Season to taste with salt and ground black pepper and serve immediately.
- This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on amazon.com http://amzn.to/1GxXv0v To preview the series go to http://bit.ly/1iKu2FW and for a PBS screening schedule go to http://bit.ly/1JDaUQD