Saturday, March 31, 2012

Roasted Orange, Beet, & Fennel Salad

Admittedly this sounded weird when the angels put it in my head, but I gave it a go and it is delicious if you are a veggie lover!

1 bunch beets- about three beets
1 large fennel bulb with some of the tops
2 medium sized navel oranges
olive oil
1t salt
1/2 t pepper
2 T dried oregano

Peel beets and slice into thin quarters or half moons. Chop up the red parts of the greens to include, and reserve the greens for something else. Slice up the fennel bulb as well, and chop up the tops. Don't peel the oranges, just slice them thin and get rid of any seeds.

Put all three in a roasting pan. Sprinkle with salt, pepper, and oregano, then toss with a little bit of olive oil and mix with your hands till evrything is coated, with the oil, but not soggy. Roast at 500 degrees F for about 15 minutes. YUM!

Great over grains for a full meal if you like. Later I tossed the beet greens with some swiss chard greens and poured an orange vinaigrette over the top. YUM! Two salads in one!