Roasted Beets, Fennel, Orange and Rocket Salad

Here is our first recipe.  It is a Roasted Beet Salad with Sliced Fennel, Oranges and Rocket (Arugula). I've scaled it down to serve 4-6, but I haven't tested it at this quantity, but I'm pretty sure it will work.  Thank you, and happy cooking.  Love, Max

Roasted Beets, Fennel, Orange and Rocket Salad

Ingredients:

2 cloves garlic, chopped  5 tsp lemon juice 5 tsp red-wine vinegar 5 tsp parsley chopped, reserve 1 tsp. for garnish 2 tsp Dijon mustard 1/2 tsp salt 1/2 tsp pepper 9 Tbs olive oil 3 medium beets, roasted, peeled and large dice 2 bulbs fennel, save some fronds for garnish 2 tsp fennel seeds. toasted 2 oranges or tangerines, pealed in sections a few handfuls rocket, (arugula)

1    Roast beets in a tightly foil covered pan with a 1/2 inch water at 350 degrees until done. Time   varies depending on size.  Check with a fork after half an hour.  May take an hour.

2    Meanwhile make dressing by blending first seven ingredients and slowly pour in olive oil in blender on high speed to emulsify.

3    When beets are done (soft in center), peel with a dish towel and chop into a large dice.

4    Remove tops and cores of Fennel and then cut thin, cross-wise. You can use a mandoline if you want really thin slices.

5    Toss beets and fennel separately in some dressing. This can be done an hour in advance. Reserve some for rocket.

6    20 minutes before eating, lightly dress rocket and make an outer ring on a platter. Next ring in will be fennel, and then scoop beets in very middle. Decorate with orange slices.

7    Sprinkle beets with toasted fennel seeds. Sprinkle parsley on sliced fennel.  Season with salt and pepper.

-Max Swanger, April 2012