Zesty Beet and Fennel Salad: A Bright, End-of-Summer Recipe & Californian Road Trip Journey

Embrace the vibrant flavors of late summer with this refreshing Beet and Fennel Salad. Featuring delicate raw beet slivers and crisp fennel, all brought together by a zesty vinaigrette infused with aromatic fennel seeds and fronds. This salad offers a delightful balance of sweet, savory, and anise notes, making it an ideal light meal or a brilliant side dish. (Jump to the full recipe below.)

As the days grow shorter and the air takes on a crisp edge, there’s a unique beauty in the transition from summer to autumn. While this vibrant salad, with its candy-cane striped beets and bright green scallions, might initially evoke thoughts of festive holidays, a closer look reveals the lingering essence of summer’s joy. Imagine the playful stripes of the beets as the cheerful patterns on a beach umbrella, and the fresh green elements as the gentle sway of oceanside grasses. It’s a dish that artfully bridges the seasons, capturing the last bursts of summer freshness before the full embrace of fall.

Cutting into a striped beet, often called a Chioggia beet, always brings a smile to my face. Their concentric rings of red and white are truly captivating, making them an instant centerpiece in any dish. They simply beg to be showcased in a fresh, raw salad, as cooking unfortunately diminishes their spectacular color. These natural wonders are a testament to the garden’s artistry, and incorporating them raw ensures their visual appeal and delicate flavor remain uncompromised.

Embracing the End of Summer: Garden Bounty and Transition

Even here in the northern climes, where the seasons tend to arrive a little later, the glorious prime of summer is unmistakably drawing to a close. The garden, once a riot of blooms and boundless growth, now settles into a more measured rhythm, and the nights are steadily growing cooler. We find ourselves attentively listening for the first frost warnings, anticipating those frantic dashes outside to protect the last precious tomatoes from the sudden chill.

A Culinary Road Trip: Memories from the West Coast

Before these autumnal reflections took hold, our family – Raymond, Andreas, my mom, and I – embarked on a truly glorious summer adventure: an unforgettable road trip. Our journey took us from Vancouver, winding down the stunning Oregon coast, into the vibrant heart of San Francisco, through the picturesque vineyards of Napa Valley, and finally, back home through the vast landscapes of Nevada, Idaho, and Montana. Every single moment of this trip was packed with new sights, sounds, and experiences, making it the kind of holiday I absolutely cherish.

Along the dramatic coastal highway, we explored hidden beaches, felt the spray of the Pacific, and stood in awe beneath the towering ancient redwoods. These magnificent giants, stretching towards the sky, truly put life into perspective, reminding us of nature’s enduring grandeur.

Our journey continued to the sun-drenched Napa Valley, where we immersed ourselves in exquisite wine tastings amidst breathtaking vineyard landscapes. The contrast was striking as we then ventured into Nevada, marveling at the vast, rugged beauty of miles upon miles of sagebrush and rock formations. Each segment of the trip, in its own distinct way, offered something truly wonderful and memorable.

A Foodie’s Dream: San Francisco Cooking Class

Amidst all these incredible experiences, I believe the absolute highlight for me was a precious three-hour window: a surprise birthday cooking class in San Francisco, thoughtfully arranged by Raymond. (When did he get so incredibly perceptive?)

And so, home again.

As I thinly shave the aromatic fennel bulb, its delicate fragrance fills the kitchen, bringing back a flood of travel memories and sparking dreams of future adventures. Each slice is a moment of reflection, a quiet celebration of both the past journey and the culinary delights yet to come.

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Kitchen Frau Notes: Unveiling the Wonders of Fennel

If you’ve never ventured into the world of fresh fennel, prepare to be delightfully surprised. This often-overlooked vegetable offers a truly unique flavor profile – think crisp, crunchy celery with a delicate, intriguing hint of licorice. It’s much more delicious and versatile than it might sound! When selecting fennel bulbs, aim for those that are large, heavy, and firm, indicating freshness and ample flavor. Don’t discard the beautiful, feathery fronds; they make excellent garnishes and can even be chopped into salads for an extra burst of anise flavor. For a simple and refreshing appetizer, try adding thin raw slices of fennel to your next veggie and dip platter – you’ll have your guests eagerly wondering about that delicious, mysterious vegetable!

The Italians, with their refined palate, have long appreciated fennel’s cleansing properties. It’s often served raw as part of a fruit platter, placed elegantly between the savory main course and the sweet dessert. I vividly recall my first taste of fresh fennel years ago at an Italian friend’s home; it was served alongside cooling cantaloupe wedges. The crisp, refreshing bite was an instant revelation, and I’ve been a fan ever since. Its palate-cleansing qualities truly make it a standout ingredient.

In this particular salad, incorporating both ground fennel seed and whole fennel seeds helps to amplify that delicate anise flavor, creating a deeper, more nuanced taste experience. However, if you prefer a milder flavor profile, you can easily substitute poppy seeds for the fennel seeds and omit the ground fennel powder. This allows for customization based on your personal preference.

Should you only have one form of fennel – either whole seeds or ground powder – don’t fret! You can easily grind whole fennel seeds into a powder using a mortar and pestle, or even a spice grinder, to achieve the desired consistency. Alternatively, simply use all seeds or all powder, adjusting to taste. The key is to release those wonderful aromatic oils for maximum flavor impact.

Bright & Zesty Beet and Fennel Salad Recipe

Ingredients:

• 1 medium fennel bulb, about 1 lb (450 gm)
• 2 medium striped (Chioggia) or regular beets, about 4 oz. (115gm)
• 3 green onions (scallions)

Dressing:

• 2 tablespoons (30ml) freshly squeezed lime juice
• ¼ cup (60ml) grapeseed oil (or other light-flavored oil like avocado or sunflower)
• ½ teaspoon ground fennel seed
• 1 teaspoon whole fennel seeds
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions:

1. Prepare the Fennel: First, trim off the green stalks and any tough outer layers from the fennel bulb. Cut the bulb in half lengthwise, then use a sharp knife or mandoline to slice it very thinly. Turn the bulb as you slice to create relatively even, delicate shards. Set aside.
2. Prepare the Beets: Wash the beets thoroughly. Cut off the tops and roots, and peel any tough or blemished bits from the skin. Using a mandoline, slice the beets very thinly. Stack several slices together on a cutting board and cut them into pencil-wide strips or slivers.

   (Tip for Regular Beets: If you are using regular red beets, their vibrant juice can easily stain the fennel. To minimize this, place the sliced beets into a sieve and rinse them well under cold running water. Shake the sieve gently and allow them to drain until almost dry. This helps prevent the entire salad from turning pink. If you are fortunate enough to find and use striped Chioggia beets, you can happily skip this step as they bleed less color.)

3. Slice Green Onions: Finely slice the green onions (scallions), including both the white and green parts.
4. Combine Vegetables: Place the prepared fennel, beet slivers, and green onions into a large mixing bowl.
5. Prepare the Dressing: Lightly crush the whole fennel seeds using a mortar and pestle or by placing them in a small plastic bag and gently crushing with a rolling pin. This action releases their fragrant aromatic oils, intensifying their flavor. In a small jar with a tight-fitting lid, combine all the dressing ingredients: lime juice, grapeseed oil, ground fennel seed, crushed whole fennel seeds, Dijon mustard, sea salt, and black pepper. Secure the lid and shake vigorously until all ingredients are well combined and emulsified.

   (Dressing Tip: The dressing can be prepared ahead of time, allowing the flavors to meld and the fennel seeds to soften slightly, enhancing their texture and taste. However, it is equally delicious prepared just before serving.)

6. Dress and Serve: Pour the prepared dressing over the vegetables in the bowl. Gently toss the salad to ensure all ingredients are coated, being careful not to overmix, especially if using regular beets, to preserve their distinct colors as much as possible.
7. Garnish: Garnish generously with fresh fennel fronds for an extra touch of flavor and visual appeal.

Serves 4 to 6 as a side dish.

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