Beet and Fennel Salad with Buttermilk-Herb Dressing
June 19, 2013
Aunt Suzy says . . .
I learned about this salad recently when friends and I got together to cook Asparagus and Leek Quiche. It was a perfect compliment! I love both beets and fennel, so what’s not to like? It’s easy to put together once the beets are cooked. We thought you could add a little feta cheese and call it a main dish salad!
1 pound cooked beets, cut in small wedges
1 small fennel bulb, halved lengthwise, cored and thinly sliced plus chopped fronds for garnish
about 6 cups lettuce, torn in small pieces or use spring mix
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons chopped fresh herbs like chives, parsley, dill or mint (we used chives and mint)
To cook the beets you can either roast or cook stovetop. For stovetop, place the unpeeled, washed beetroots in water to cover. Bring to a boil, then reduce the heat to medium-low and simmer at a gentle boil for about 20-30 minutes for small beets and longer for larger ones. Here’s a great how-to for stovetop cooking of beets. Remove from heat, drain and let cool slightly. When cool enough, you can easily slip off the skin with your hands. Let cool completely and cut into small wedges.
Make the dressing by whisking the buttermilk and mayonnaise together until emulsified. Add the herbs and continue to whisk. Set aside.
Wash and dry the lettuce and spread on a platter. Place the sliced fennel bulb on top of the lettuces, then the beet wedges. Pour desired amount of dressing over the salad. Garnish with the fennel fronds.