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I’ve been eating this almost every day for the last week, so I figure it’s about time to blog it. 

Roasted Beet and Fennel Salad with Creamy {Vegan} Peppercorn Dressing

Adapted from Millenium Restaurant in San Francisco, from the cookbook Thrive Foods by Brendan Brazier

I don’t think there is anything sexier than a perfectly diced vegetable. For me the precision of the cut, the groove you get into, the sound of the knife on a crisp farm fresh vegetable; I could do it all day. So for me, all the effort required of this dish was the best part. You eat with your eyes, but by all means, this dish would be just as delicious with a rough chop. The natural sweetness of the fennel and beet contrasted against the garlicy-peppery dressing is what made it so much more exciting than some other one-note salads. To make it more of a balance vegan meal on its own, I added cannelini beans and romaine lettuce, but obviously this is an excellent starter salad or side dish for anyone. Serve hot, warm, cold - it works any way. Hope you like!

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