15 February 2012

Warm fennel and beetroot salad

This recipe has been hanging around in my drafted posts for over a month now which is something it totally did not deserve. Now it finally is time for it to stand in the spotlight.
It's a simple and easy wintery salad slash stir fry which would go very nicely with some quinoa or a bowl of brown rice. I, however, prefer it on its own because I feel it doesn't really need anything else.

It has quickly become one of my favourite warm salads (they're just perfect for winter, aren't they?). Especially because the ingredients are so extraordinarily pretty ...

... but also because it tastes pretty spectacular. I love beetroot. I love its ruby colour (but not so much when I desparately try to get it off my fingers) and its earthy taste which is accentuated perfectly by the aniseed-y fennel. A bit of honey, lemon and ginger for a nice extra twist, and off you go. Yum!
I could also imagine this with a sweet potato instead of the beetroot, or maybe even some celeriac. Just play around with it a bit.

Warm fennel and beetroot salad
(Recipe by eve magazine 01/2012)

2-3 small or medium sized beetroots
1 large fennel bulb
1 large clove of garlic
1 tsp honey
A bit of ginger (I used about 2-3 cm/1 in of fresh ginger)
Half a lemon
A pinch of chili flakes
A few twigs of rosemary
Olive oil

Wash the beetroots and the fennel bulb. Skin the beetroot and cut it into bite-sized chunks. They shouldn't be too thick or they will take a looong time to cook. Remove the greens from the fennel bulb and cut it into chunks, too.

Heat some olive oil in a largish frying pan until searing hot. Toss in the veggies and fry on high heat for about 10-15 minutes. Be careful to stir in order to avoid burning. Mince the garlic and add it to the veggies a few minutes before they are done.

Finely mince the ginger and the rosemary, and put into a small glass. Add the lemon juice and the honey, and season to taste with pepper, salt and chili flakes.

Arrange the veggies on a nice serving dish and pour over the lemon ginger dressing.

Bon appétit!

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