Beets generally share a love hate relationship with people today. You either love 'em or you hate 'em, (or maybe you've never even tried them). Those that love them and hate them are usually thinking of pickled beets, which is certainly an acquired and generally regional taste.
Woolley's has decided to give the beet, in all her purple glory (hey - this is Vikings' territory, after all) another chance. However, instead of incorporating the typical pickled variety that often appears on salads and relish trays, Woolley's has roasted them. Exactly! Not sounding so bad any more, right?
Now add deliciousness to their already great health benefits, and who couldn't love beets?
Stop in and try Woolley's Roasted Beet Salad off of our new Fall Dinner Menu, or if you're feeling industrious, you can try to make it at home. A great addition to any fall staples, it would even make a great Thanksgiving Day side.
Roasted Beet Salad
Orange & Ancho Chili Vinaigrette (Recipe Below)
Shaved Roasted Fennel
Orange & Ancho Chili Vinaigrette
1/2 quart - Fresh, Squeezed Orange Juice
1 cup - Chopped Shallots
1/4 cup - Honey
1 quart - Sherry Vinegar
7 - Toasted Ancho Chilies (Place chilies on a cookie sheet in a 350-degree oven for about three minutes)
2 3/4 quarts - 80/20 oil (80% canola oil, 20% virgin olive oil)
Put all ingredients into a large container and blend with a stick blender.
*Note this is our restaurant-grade recipe and will make a large quantity of dressing. Feel free to scale down according to your needs.
Roasted Beets & Fennel: Preheat oven to 400-degrees. Cut each beet into about six wedges. Cut each fennel bulb horizontally into 1/3-inch thick slices. Toss beets and fennel in olive oil to coat. Arrange in a single layer on a foil-lined baking sheet. Sprinkle with salt and pepper to taste. Roast for 45-minutes to one hour. Beets should be tender.
Toss Mixed Greens with desired amount of Vinaigrette. Top with Roasted Beets, Fennel, and grated Manchego cheese.