Dukan Friendly · Gluten Free · Main Meals · Recipes · Side dishes · Starters

Beetroot, Fennel & Goats Cheese Salad

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Beetroot, Fennel & Goats Cheese Salad

In Australia, where I am originally from, beetroot is the common denominator on any good works burger, always present in a picnic spread and is highly regarded by my father as the best addition to any sandwich. When I moved over to London I purchased a packet of 2 whole beets, I had not been acquainted with this before, the beetroot I am used to comes in slices or crinkle cut, in tins! When I put the beetroot in my mouth my taste buds were given a rude shock. This beetroot possessed none of the familiar flavours I associate with the vegetable… where was that sweet, vinegary taste I had grown to love? To my surprise beetroots are eaten simply cooked in some parts of the world! This is actually great news for low carbers, without the pickling they are much lower in carbs. According to Laura Dolson, pickled beets per 1/2 cup are 14g net while plain are 5g net. While my taste buds are still getting used to the plain old beet, Mr Rossen loves them. This recipe combines beets with, what I consider their best friend, goats cheese. It is simple and hearty, excellent served along side your fav protein, I served mine with a duck breast, beef would work superbly.

Equipment required

2 medium baking tray’s
1 mixing bowl

Shopping list for 2 people

100g baby spinach leaves
1 small bunch of parsley
1 lrg or 2 small cooked beetroots
1 medium or lrg fennel bulb
1/3 cup hazelnuts
Low fat Chavroux, or mild goats cheese, to your taste
Olive oil
Juice of 1/2 small lemon
Sprinkle of dried or fresh thyme
Seasoning

Method to the madness

Pre heat the oven to 200 degrees

Prepare the fennel bulb and slice into thin wedges, coat in a small amount of olive oil and a sprinkle of thyme and seasoning. Bake in the oven for about 20 mins, until soft and cooked through

About 10 mins before the fennel is ready coat the hazelnuts in some olive oil and seasoning and bake, keep and eye on them so they don’t burn

Once the hazelnuts and fennel is ready leave to the side to cool. Prepare a simple dressing with 1 tbsp of olive oil and the juice of 1/2 a lemon

Slice the beetroot into wedges

Finely chop the parsley, leave some aside for garnish, mix the parsley into the spinach. Coat the spinach and parsley in the dressing, spooning on little by little, so you get the right amount, you don’t want it swimming in dressing

Assemble the salad on the plates, leaves down first, then beetroot, fennel, hazelnuts, pieces of the chavroux and a sprinkle of parsley, serve with your fav protein. ENJOY!

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