Cancel
Nearby: Atlanta, GA 30308

Access Your Account

New to Healthgrades?

Join for free!

Or, sign in directly with Healthgrades:

Doctors and their Administrators:
Sign Up or Log In

Baby Beets with Goat Cheese and Fennel

By

Franklin Becker and Peter Kaminsky

Was this helpful? (0)
This content is selected and managed by the Healthgrades editorial staff and is brought to you by an advertising sponsor.
x

This content is created or selected by the Healthgrades editorial team and is funded by an advertising sponsor. The content is subject to the Healthgrades medical review process for accuracy, balance and objectivity. The content is not edited or otherwise influenced by the advertisers appearing on this page except with the possible suggestion of the broad topic area. For more information, read the HealthGrades advertising policy.

ADVERTISEMENT

The Five Fat Challenge: Salmon-Avocado Caponata

This diabetes-friendly recipe has five essential fats.

This kale salad will put more fiber in your diet and put you on track to feeling great.
baby beets

I love beets. You would kind of guess that from a guy who named his restaurant The Little Beet. Here, I combine beets--richly purple and deeply golden--with crisp, paper-thin shaved fennel, goat cheese, mint, and dill.

The crunchy fennel adds snap, but just as important, its light licorice flavor brings out the sweetness of the beets. Mint does too. That makes them ideal partners for beets, which are known for their sugar content. This is a great winter salad because the colors and textures make it feel fresh as a spring breeze.

Serves 4

For the beets:

  • 1/2 pound baby golden beets 
  • 4 tablespoons extra virgin olive oil, divided
  • Salt and fresh ground black pepper to taste
  • 1/2 pound baby red beets

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • Salt and fresh ground black pepper to taste

To assemble:

  • 1/4 pound baby candy striped beets, peeled and thinly sliced on a mandoline
  • 1 grapefruit-size bulb fennel, trimmed, cored, and thinly shaved on a mandoline
  • Juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • 10 mint leaves, thinly sliced
  • 2 sprigs dill, picked
  • Salt and fresh ground black pepper to taste
  • 2 ounces goat cheese, crumbled

To make the beets:

Preheat the oven to 350°F. On a piece of foil, toss the golden beets with 2 tablespoons of the olive oil, salt, and pepper and wrap tightly. Repeat with the red beets, the remaining 2 tablespoons olive oil, and a second piece of foil. Roast in the oven until fork-tender, about 30 minutes. Remove from the oven and peel the beets under cool running water while they're still hot.

To make the dressing:

Meanwhile, in a small bowl, whisk together the olive oil, sherry vinegar, honey, and mustard. Season to taste with salt and pepper. Quarter the beets and place them in separate bowls. Pour half of the vinaigrette over each and toss. Marinate for 1 hour at room temperature.

To assemble:

Place the striped beets and fennel in a medium bowl. In a small bowl, whisk together the lemon juice, olive oil, mint, and dill. Pour over the fennel and toss. Season with salt and pepper.

To serve, divide the fennel among 4 plates. Arrange some of each beet over the fennel and top with the goat cheese.

Reprinted from “Good Fat Cooking” by Franklin Becker and Peter Kaminsky. Copyright (c) 2014 by Franklin Becker. By permission of Rodale Books. Available wherever books are sold.

Was this helpful? (0)

You Might Also Like

As a diabetic, you might be wondering if you'll be able to enjoy food the same way again. Find out the best diet for living with diabetes.

Baked apples for dessert will satisfy your sweet tooth while keeping you healthy!

Share via Email

PREVIOUS ARTICLE:

Grilled Sea Bream with Lemon Gremolata and Spinach

NEXT ARTICLE:

Toasted Almond Quinoa Pilaf

Up Next

Toasted Almond Quinoa Pilaf