Golden Beet Salad
(Sherman Oaks, CA)
6 medium golden beets
1 medium red beet - optional
¼ cup water
¼ cup olive oil
½ bunch Italian flat leaf
1 stalk celery, sliced
1 medium fennel bulb, sliced - How to
1 medium red onion, sliced
¼ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon granulated garlic
Preheat oven 350 degrees F
Wash beets thoroughly, and place them in a roasting pan.
Pour water and 1 teaspoon of oil over the beets, toss them around until beets are coated then roast in oven until tender.
Once beets cool, peel and cut into eighths.
Combine all vegetables in a large bowl.
Whisk together vinegar, remaining oil, salt, pepper and garlic pour over beets and mix thoroughly.
Let salad marinate a few hours before serving.