Caputo’s Roasted Beet & Fennel Salad

4 beets, medium sized, trimmed
24 fresh mint leaves, minced
1/2 cup white wine vinegar
1/4 t whole mustard seed, crushed
1 bulb fresh fennel, trimmed and sliced thin
1/4 med yellow onion, sliced thin
1/4 cup extra virgin olive oil
salt and pepper to taste
frest greens to line 4 plates
1/4 lb feta cheese

Preheat oven to 375 degrees. Wrap beets in aluminum foil and place in oven for approximately, or until easily pierced by a fork. Combine the mint, vinegar and mustard seed and let stand while the beets roast and cool. When beets have cooled, slice about 1/4 inch thick. Line four plates with the greens, arrange the beets, sliced fennel and onions on the greens. Combine the olive oil with the vinegar mixture, mix well and pour over the salad, sprinkly crumbled feta over all and salt and pepper to taste.

Add comment