31 May 2009

Roasted Beet & Fennel Salad

I made this Roasted Beet and Fennel Salad today, to practice another recipe from my cooking class. It was, to quote Sonya, a rainbow of nutrients! Other key ingredients include orange, apple, walnuts (substituted for pecans), fresh dill and homemade lemon-dijon vinaigrette.

Note: When toasting nuts under the broiler, remember to . . . remember them. It really only takes a minute or two. Otherwise they will end up looking something like this.

Also in my belly: Gorilla Food and Marizipan and Lemon Cream gelato.

1 comment:

  1. lately i've been roasting veggies -- mostly peppers, carrots, and other cheap things -- and mixing them with canned chickpeas, salt, pepper, lemon juice, lemon rind, and good olive oil. i can't believe how easy and incredibly tasty it is. also: left-over chorizo chopped up. omfg.


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