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February 17, 2007



Recently I've fallen in love with slow-roasted fennel, which I think would work really well with the roasted beets in this salad. I find the taste of raw fennel, even when it's sliced very thinly, to be a bit assertive for me, but roasting really sweetens it. Beets and orange are one of my favorite combinations, too!

Lisa (Homesick Texan)

I adore fennel in all its forms, but have never been a fan of beets. That said, I should give them another chance, especially since this salad sounds so delightful.

Stephanie Beack

Lydia, I truly love it raw but will try your suggestion of slow-roasting as that sounds intriguing and delicious. I'll have to give it a try and make up something new for a post.

Lisa, I agree with you on the fennel. I really love it. Maybe start out with less beet in smaller pieces if you're not a fan. But, I think the combination of sweet beets, tangy-licorice fennel, gently tart orange and creamy cheese... it just works. You're hitting all areas of those taste buds. Maybe just half a beet for you, in small dice.


Fennel...beets...and goat cheese? Whew! Say no more - Yummy!

Stephanie Beack

Chris. Indeed! Hope you try it out and enjoy as much as we did.

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