The heat is on! There were some beautiful golden beets in Whole Foods the other day but I was too lazy to cook. This recipe doesn’t require much work, but it does take an hour or two of your time to cook the beets. The good thing is you can just put them in the oven and leave the kitchen to avoid the heat. Cameron served this at her apartment when the Dr. and I came over with a dozen and a half of blue crabs. We covered her table with the Sunday Times and had a very nice summer night dinner. I made my own salad later and matched it with a pan-fried branzino.
1 bunch golden beets, tops trimmed, thoroughly washed
1 fennel bulb
1 tbsp cumin seeds
olive oil, salt, pepper
1. Wrap beets in foil and put on a baking sheet. Broil on high for about an hour and a half. When done, let completely cool. Gently peel off the skin using your hands. The skin should come off easily. Chop in small chunks.
2. While beets are cooking, slice fennel thinly and set aside in a bowl sprinkled with fresh lemon juice. The lemon juice will keep the fennel from turning dark. Cover with plastic wrap and store in the fridge until ready to assemble the salad.
3. Using a small pan, toast the cumin seeds. Ground using a mortar pestle. In a small bowl, whisk oil and some lemon juice with the grounded toasted cumin. Season with salt and pepper. Toss with the rest of the ingredients.