I have already made a blog entry for a roasted beet and apple salad. I took that samn concept and decided to try roasting the fennel as well. Instead of using apples, I used the gorgeous heirloom tomatoes that were in my CSA box.
I used the same marinade for the beets and fennel that I used for my other beet salad. You can find that here.
First, let me comment on these beets. They are of the Chioggia variety and look like a candy cane when you cut into them.
These are awesome and the flavor isn’t as intense as a regular beet.
Roasting the fennel mellowed out the licorice flavor fennel has. The warm beets and fennel coupled with the cool tomatoes and lettuce was awesome.
I will be making this again.
