Mixed Beet Salad with Fennel and Radish

Mixed Beet Salad with Fennel and Radish

Yield: 4 People


1 Yellow Beet - Steam or boil till Fork Tender (Remove Skin)
1 Red Beet - Steam or boil till Fork Tender (Remove Skin)
1 Candy Cane Beet - Steam or boil till Fork Tender (Remove Skin)

1/4 Bulb Fennel - Julienne
2 Radish Bulb - Thinly Sliced

Shallot Vinaigrette:
1/2 Shallot
1/4 cup Lemon Juice
1 tbls honey
1/2 cup Vegetable oil

Goat Cheese Cream:
1/4 cup Goat Cheese
2 tbls 35% Cream
1 tbls Lemon Juice
1 tbls Lemon

Cider Glaze:
11/2 cup Apple Vinegar


In a small pot add the apple vinegar and place on stove top over high heat. Reduce the liquid for 20-25 minutes or until the liquid coats the back of a spoon. When finished place aside and allow to cool.

Cook the beets by ether method of boiling or in a steamer. You will know the beets are cooked when you can stick a fork into the side and the beet slides off with ease. When beets are cooked using a rag or peeler remove the outside skin. Remove the dark root at the top of the beet and cut the beets into 1/4 or 1/6 depending on the size. Place aside.

To make the Vinaigrette place all the ingredients in the blender except for the oil. Blend until the mixture is smooth, then slowly incorporate the oil to the mixture. Taste and season to taste.

Place goat cheese in a bowl with the lemon juice, zest, and cream. Using a whisk mix until the ingredients are well incorporated. Season with salt to taste.

To assemble, Spread a spoon full of the goat cheese mixture on the bottom of a plate. Dress the beets separately in a bowl, season with a pinch of salt. Lay slices of fennel and radish on the dish. Finish with a drizzle of the apple glaze.