This is one of my favorite summer salads. If you’re going to do it ahead of time, do all the prep, then add the vinaigrette to the fennel only to soften it, then when you’re ready to eat add the beets and cheese. If you add the beets too far in advance everything will be red!
Fennel, Beet and Blue Cheese Salad
Danish Blue (or any crumbly blue)
Vinaigrette Dressing (See how to make it here.)
Chop the beets into quarters and cook them for however long they take to get soft (likely at least 30 mins). Shave the fennel very finely with a mandoline. Once beets are cooled, dice them. Mix fennel, beets, cheese and dressing. Don’t over mix else the whole salad will turn red!
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