Beet Salad

My mom doesn't like beets. I don't know why. I find them to be sweet, earthy and go great with a pleasantly smooth texture. My mom thinks they taste like dirt. So I was a little surprised when she agreed to my request to make a roasted beet salad to go with Christmas Eve paella.

Given that I wanted to convert her to the wiser way of eating, I thought I would make a similar dish to the first first beet dish I always enjoyed: oven roasted tossed with goat cheese and drizzled with olive oil. The difference in my dish is that I add fennel to my roasting pan which adds a subtle licorice flavor, and toasted pecans for a bit of texture. While I don't think I've changed her opinion of beets, she did at least finish her plate and feigned the enjoyment of eating them.

Inspiration: Christmas Paella
Time: 60 minutes
Difficulty: Easy
Special Equipment: flat baking sheet with sides

Ingredients:
4-5 medium sized beets, washed, peeled and cubed into bite sized pieces
2 heads of fennel, tops removed and cubed into bite sized pieces
2 cloves garlic
1/4 tsp salt
1 tsp. brown mustard
1/4 cup olive oil
2 oz chevre
1/2 cup, toasted pecans
1/2 cup spinach, sliced thinly

1. Heat oven to 450 degrees. Place baking sheet into oven to warm up with the oven.
2. Mash garlic to a paste with salt, stir in mustard. With a whisk, slowly beat in oil to incorporate.
3. Toss beets and fennel with the garlic-mustard-olive oil mixture and spread on the baking pan that was preheating in the oven. Bake for 10-15 minutes, tossing once or twice, until beets and fennel is tender. (note, this might take longer depending on your oven)
4. Place the thinly sliced spinach into serving bowl. Remove the beets and fennel onto the spinach, and let cool slightly. Drop in almond sized bits of chevre and the toasted pecans. Toss and serve.