Beet and Fennel Salad with Fried Capers

Name: Beet and Fennel Salad with Fried Capers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams beets (greens trimmed), rinsed; 2 Tbsps salt-cured or brined capers (see notes); 454 grams head fennel (about; 59 milliliters olive oil; 4 servings Salt; 3 Tbsps sherry vinegar

Beet and Fennel Salad with Fried Capers might be just the side dish you are searching for. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 14g of fat, and a total of 231 calories. If you have salt, brined capers, fennel, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place beets in an 8-inch square baking pan.

Ingredients you will need

Beet

Equipment you will use

Baking Pan

Add 1/2 inch water. Cover with foil and bake in a 375 regular or convection oven until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel beets and cut into wedges; place in a bowl.

Ingredients you will need

Beet

Water

Equipment you will use

Oven

Bowl

Aluminum Foil

Meanwhile, in a fine wire strainer under cold running water, rinse capers well, then pat dry with paper towels.

Ingredients you will need

Capers

Water

Equipment you will use

Paper Towels

Sieve

Pour olive oil into a narrow 1- to 1 1/2-quart pan over medium-high heat. When oil shimmers, add capers and fry, gently shaking pan occasionally, until buds unfurl slightly and edges turn pale brown and crisp, 30 seconds to 1 minute.

Ingredients you will need

Olive Oil

Capers

Cooking Oil

Equipment you will use

Frying Pan

Pour into a fine strainer set over a 1-cup glass measure; transfer capers to paper towels to drain.

Ingredients you will need

Capers

Equipment you will use

Paper Towels

Sieve

Measure 3 tablespoons of the reserved oil into a small bowl and stir in the vinegar and salt to taste.

Ingredients you will need

Vinegar

Salt

Cooking Oil

Equipment you will use

Bowl

Pour over beet wedges and mix gently to coat.

Ingredients you will need

Beet

Rinse fennel; chop and reserve a few of the feathery green leaves. Trim off and discard stalks, root end, and any discolored bits from head.

Ingredients you will need

Fennel

Cut head in half lengthwise, then cut halves crosswise into thin, crescent-shaped slices. Reserve 1/4 cup sliced fennel; add remainder to beets and mix to coat.

Ingredients you will need

Fennel

Beet

Mix reserved fennel slices with remaining tablespoon oil. Arrange over beet mixture and sprinkle salad with fried capers and reserved chopped fennel leaves (see notes).

Ingredients you will need

Capers

Fennel

Beet

Cooking Oil