Roasted Beet and Fennel Salad With Black Olives & Pine Nuts

Ingredients

• 3-4 beets
• 1 large fennel bulb
• 4 garlic cloves
• 1/2 red onion
• 1/2 lemon
• 1/2 teaspoon rosemary
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 cup black olives
• 3 tablespoons pine nuts
• 1/4 cup pecorino romano cheese
• salt
• pepper

Directions

1. 1

   Pre-heat oven to 350. Cut the tops off the beets and reserve for another use or discard. Rinse the beets and wrap each in aluminum foil. Place the beets on a baking sheet and roast for 1 hour. Allow to cool and refrigerate in the foil for up to 3 days before use.

2. 2

   Remove beets from the foil, cut off the stems and tail and slide off the peel. Cut the beets into a rough julienne = 1/8" x 1 1/2".

3. 3

   Mince the garlic and rough chop the rosemary. Finely slice the onion. Toss the beets in a bowl with the onion, 1/2 of the garlic, the rosemary, the balsamic vinegar and 1 tbs olive oil. Salt and pepper to taste and put aside.

4. 4

   Remove the top from the fennel bulb and put aside for another use or discard. Slice the bulb finely and place in a bowl with ice water for a moment to crisp then drain and spin in a salad spinner to dry.

5. 5

   Place the fennel in a bowl and zest the lemon over the top. Add the juice of 1/2 the lemon and 1 tbs olive oil and toss together. Salt and pepper to taste.

6. 6

   Slice the olives, Toast the pine nuts in a dry skillet for 2 - 3 minutes until lightly browned.

7. 7

   To serve, toss the beets lightly with the fennel. Top with the olives and pine nuts, and using a vegetable peeler, shave the Romano Cheese over the top and drizzle with remaining Olive Oil and enjoy!