Beet & Avocado Salad with Fresh Mozzarella and Fennel

I’ve never said no to a beet.  Others might bemoan their steady appearance over the long months as winter stretches into spring, but I never tire of their sweet, earthy flavor and gorgeous garnet hue.

Beet & Avocado Salad with Fresh Mozzarella and Fennel

1 bunch of beets, tops cut off and saved for another purpose

1 bulb fennel

1 avocado

4-6 oz. fresh mozzarella

1 meyer lemon

olive oil

coarse sea salt (my favorite is Malson)

best-quality balsamic vinegar

small handful chervil, leaves picked

freshly ground pepper

Preheat oven to 350.  Place beets in small roasting pan, add 1″ of water and cover tightly with foil.  Roast until just tender.  Meanwhile, cut tops off fennel, cut in half lengthwise, cut out core and cut into paper thin slivers.  Place in a small bowl, squeeze half of Meyer lemon over, drizzle with a tablespoon or two of olive oil and sprinkle with sea salt.  Set aside.  Cut mozzarella into thin slices and set aside.  Halve and pit avocado.  Cut into slices, place in a bowl and squeeze the other half of the lemon over.  When beets are done and cool enough to handle, slip skins off and cut into wedges.  On a serving tray, make alternating layers of beet, avocado, fennel, and mozzarella.  Drizzle with balsamic vinegar, sprinkle with salt and freshly ground pepper and scatter chervil sprigs on top.

Many thanks to viewers like you for inviting farmhouse into their beautiful kitchen!

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17 thoughts on “Beet & Avocado Salad with Fresh Mozzarella and Fennel

    • It depends on the size, but usually about 30 minutes. I usually test them for doneness starting after 20 minutes, because I like them pretty firm.

  1. Beautiful food. Beautiful photography. Oh, how I wish I lived in Austin! Wishing you much SUCCESS with your business. The world needs more people like you.

  2. I don’t like beets or fennel, but my girlfriend loves both and when I came across this recipe while deleting old emails, I knew I had to try it. FANTASTIC. I (from Austin) loved it, my girlfriend (from Siciliy) loved it and our friend (from China) adored it. It was a real hit in the with an international crowd here in London! We love your blog!!

  3. Pingback: Bushel 2 « Experimental Food

  4. Pingback: fennel and frittatas « Experimental Food

  5. Some supermarkets sell pre-ripened avocados which have been treated with synthetic ethylene to hasten ripening. In some cases avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; but if the fruit remains unpicked for too long it falls to the ground.,:’:

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