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Roasted Beet, Carrot and Nectarine Salad

Roasted Beet, Carrot and Nectarine Salad -4 bunches each golden and chioggia (candy stripe beets)12 beets total. They should be slightly bigger than golf balls) -1 bunch rainbow carrots (sub reg carrots if not available) -3 ripe free stone nectarines -1/4 cup chopped chives -zest and juice of one navel orange -1 teaspoon fennel pollen (available at specialty stores like william sonoma) -salt and fresh cracked black pepper to taste -1 T olive oil to finish, some to toss with beets when roasting as well Ok, start with beets whole with greens taken off top (save greens, wash and cook just like kale to serve as other side dish with meal or save to scramble with eggs for breakfast), put oven on 400F place beets in large deep roasting pan, put 1/2 of water in pan, add a couple tablespoons olive oil, dash of salt and cover with aluminum foil. Roast at 400F for 1 hour. When they come out test with a knife to make sure they are knife tender all the way through. Place beets into salad bowl and run under cold water for 3-5 minutes or so. Peel with your hands or towel you don't much care for that's clean and slice beets thinly into little coins. -While beets are roasting, wash carrots and peel. slice at a sharp angle (to make it sexy) very, very thinly. Use a mandoline if you have one for this. Cut nectarines in half, slice thinly, zest and juice orange, mix carrots, nectarines, orange zest and juice, beets, fennel pollen, salt and pepper, chives and olive oil in serving bowl. Let sit in fridge for an hour before serving, taste to see if it needs more salt as beets and carrots will absorb a lot while resting. Enjoy.


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