Don Giovanni Salad B O G Salad Recipes

ROASTED BEET AND FENNEL SALAD

Roasted Beet and Fennel Salad image

One of the most elegant, easy salads ever, this one from Napa Valley's famed Bistro Don Giovanni, is amazing as an appetizer or main course. Omit the cheese and it's dairy-free, too!

Provided by Erika

Categories Salad

Number Of Ingredients 12

Ingredients

1-1/2 pounds medium to large beets (evenly sized (red, golden, chiogga, or all three), washed and dried)
1/4 cup plus 1 teaspoon white balsamic vinegar or champagne vinegar
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
4 ounces Roquefort cheese (crumbled)
1/4 cup champagne vinegar
1 fennel bulb
1 pound haricots verts or green beans (cleaned, trimmed, and blanched until just tender)
1/4 head radicchio (cut into fine julienne (optional))
1 ripe but firm avocado (cut into 1/2-inch cubes)
1 bunch chives (minced fine)

Steps:

Preheat the oven to 375°F. Roast the beets: In a large bowl, toss the beats with the white balsamic vinegar and 2 tablespoons of the olive oil. Place the beets and the vinegar-oil mixture in a rimmed baking dish for pan and roast until tender when pierced with a toothpick or skewer, 45 minutes to 1 hour. Let the beets cool slightly; peel and dice them while they're still warm.
Sprinkle the beet with the sugar, salt to taste, and the remaining tablespoon of balsamic. Let cool, then chop into 3/4-inch cubes.
Make the Roquefort vinaigrette: place half the Roquefort and the champagne vinegar in a bowl and sprinkle with salt and pepper. Slowly whisk in the remaining 3/4 cup olive oil until emulsified.
Assemble the salad: Place the beets, fennel, haricots verbs, and radicchio in a bowl, sprinkle with salt and pepper., Add half o fat vinaigrette and toss gently. Add more dressing if it's too dry.
Scoop the salad onto four plates or a serving platter. Top with the avocado and remaining Roquefort. Sprinkle with chives and serve.

Nutrition Facts : Calories 515 kcal, Carbohydrate 37 g, Protein 13 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 26 mg, Sodium 692 mg, Fiber 13 g, Sugar 18 g, ServingSize 1 serving

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