September Recipe from Chef: Roasted Beet, Carrot and Fennel Salad

September 13, 2013 at 5:16 pm (Uncategorized) (, , , , , , , , , , )

We are going to get a jump start on our Thanksgiving menu with this month’s recipe, a roasted beet, carrot, and fennel salad which you will be able to find on The Willow Room Thanksgiving Buffet. Make your reservations early because we sold out last year!

 Roasted Beet, Carrot and Fennel Salad

Ingredients
1 pound yellow beets, peeled and thinly sliced
1 pound red beets, peeled and thinly sliced
1 bulb fennel, julienned
4 cups baby carrots
4 TBSP extra virgin olive oil
1 TBSP concentrated orange juice
3 TBSP fresh orange juice
½ tsp sherry vinegar
2 tsp fresh chopped tarragon leaves
2 heads radicchio leaves, quartered
4 ounces crumbled bleu cheese
½ cup chopped, toasted walnuts
Kosher salt and fresh ground pepper to taste

Procedure
Preheat oven to 450 degrees. Toss carrots, beets, and fennel with 1 ½ tablespoons extra virgin olive oil then season with salt and pepper. Roast for 25 to 35 minutes until tender, tossing halfway through. Remove from oven and let cool.

Combine orange juice, sherry vinegar, tarragon, and 1 ½ TBSP extra virgin olive oil. Season with salt and pepper.

Toss beets, carrots, fennel and radicchio in dressing.

Transfer carrots, beets, and fennel to a serving dish. Arrange radicchio on platter. Top with bleu cheese and toasted walnuts. Serve immediately. Serves 4 to 6

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