I swear.  Someone needs to sew my trap shut!  Ever since Thanksgiving I’ve we’ve been eating like it’s going out of style.  And, I’m not talking about eating 5 small squirrel-sized meals per day. I’m talking rich, beast portions; at home, in restaurants; it’s disgusting and any minute I’m going to start to schvitz.  

Tangent over.  

It’s Sunday night and while I LIVE FOR big Sunday dinners, I decided to make this salad.  I served it with my all-time favorite: a freshly baked baguette from Zabar’s vinegar factory.

2 medium-sized beets

1 bulb of fennel

1 large carrot

1 bosc pear

1 handful of walnuts

¼ cup of bleu cheese

6 tablespoons of extra virgin olive oil

pinch of salt

5 grinds of fresh black pepper

Preheat oven to 500.

Using a potato scrubber, scrub beets to get the tan-ish grit off.  Once washed, prick beets with fork.  Take a sheet of tin foil and place whole beets on foil and drizzle with 3 tablespoons of olive oil.  Fold up tightly creating a little foil package.  Place your foil package on a baking sheet and put in oven for 1 hour.

Take a wide vegetable peeler and peel carrot into thin ribbons.  Place in large glass bowl and set aside.

Using a sharp knife, cut off stems of fennel and discard.  Cut the “bulb” of the fennel in half.  Flip the fennel halves (half-moon side down) and slice into thin slices.  Place in bowl with carrots.

Using your sharp knife, cut pear in half and then flip over and cut into thin slices.  Place in glass bowl with your other veggies.  Place bowl in fridge until beets are ready.

When beets are finished, unwrap and let stand for 15 minutes.  When cool to the touch use a small knife and peel the skin off the beets.  Also, remove the stem and root of the beet.  Chop beets up into 1’’ cubes.

Place chopped beets in the chilled bowl with other vegetables.  Add walnuts.  Add bleu cheese.  Add remainder of olive oil.  Add salt & pepper.