Roasted Beet, Fennel, Mache And Gorgonzola Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Medium red beets - washed, stems and
		Leaves removed
1/2 lb	227g / 8oz	Medium golden beets - washed, stems and
		Leaves removed
1/2 cup	55g / 1.9oz	Unsalted shelled sunflower seeds
1		Fennel bulb - cored, halved,
		And cut into 1/8"-thick slices
6 cups	1422ml	Mache
1 tablespoon	15ml	Minced shallots
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	78ml	Grapeseed or vegetable oil
6 oz	170g	Blue cheese - crumbled
8		French bread croutons - as accompaniment

Recipe Instructions

Preheat the oven to 425 degrees.

Wrap the red beets in 1 large piece of aluminum foil, and the golden beets in another large piece of aluminum foil, closing the packets tightly. Roast in the oven until tender, about 1 hour. Remove from the oven, unwrap the beets and cool. When the beets are cool enough to handle, peel and cut into 1/2-inch cubes. Place the beets in a small bowl.

Spread the sunflower seeds on a small baking sheet and toast lightly in the oven, about 3 minutes, shaking once during cooking to turn. Remove from the oven and cool.

Place the fennel and mache in a large bowl.

In a small bowl, mix together the shallots, lemon juice, salt, and pepper, and whisk in the oil in a steady stream to emulsify. Toss the beets with a small amount of the dressing, and the fennel and mache with the remaining dressing. Adjust seasoning to taste with salt and pepper.

Divide the mache and fennel among 4 salad plates. Arrange the beets on top of the greens, and top with the crumbled cheese. Sprinkle 2 tablespoons of seeds over each salad and serve with toasted French bread croutons.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E07) - from the TV FOOD - NETWORK

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