We Beet the Heat!

Whew! Glad to walk out the door and not fry. I see there are a few gardens with beets, and I also have fennel, so I want to share our family's Birthday Beet salad recipe, so named for the summer birthdays that were the occasion of our first making this salad.  Boil, peel, chill and enjoy!

Birthday Beet Salad

3 large or 6 small beets, red or golden, cooked, peeled and chilled

1 fennel bulb

1 head of organic lettuce or other salad greens

½ cup chopped pistachios or peanuts

Parmesan cheese, fresh grated

¼ cup Balsamic vinegar

¼ cup olive oil

Salt and fresh ground pepper

Slice beets into small wedges and cut fennel bulb into thin strips (save the tops to cook with a pork roast). Toss beets and fennel with vinaigrette dressing made from balsamic vinegar, oil, salt and pepper (these and other herbs or seasonings in proportions to taste). Chop or rip lettuce into small pieces and place on a cold platter. Layer marinated beets and fennel mixture on top of greens. Garnish with chopped nuts and grated cheese.  More salt and pepper, oil and vinegar on top, if desired. Serve chilled.