At Lib’s Grill in Perry Hall, Chef Daniel Chaustit welcomes the summer months with bright colors and the fresh flavors of seasonal fruits. This salad celebrates a variety of flavors and textures, combining crunchy fennel, meaty pistachios, tangy goat cheese, sweet strawberries and earthy beets.
On the plate, the riot of color “screams summer,” says Lib’s Grill manager Nick Liberatore. Great flavors, fun colors and wild textures? That’s definitely something to shout about.
Roasted Beets and Goat Cheese with Pomegranate Molasses & Fennel Salt
2 pounds assorted beets
2 tablespoons neutral oil, such as vegetable oil
Salt to taste
¼ cup toasted pistachios
1 tablespoon roasted fennel seeds
¼ cup strawberries, hulled
1 cup baby arugula
1 bulb baby fennel
¼ cup sherry vinegar
¿ cup kosher salt
¼ cup goat cheese
Pomegranate molasses (available at most Middle Eastern or Asian markets)
2 tablespoons extra virgin olive oil
To prepare the beets, pistachios and fennel seeds:
1 Preheat the oven to 275 degrees. Wash, trim and dry the beets. Toss with the neutral oil and salt to taste. Place in oven for about two hours, until you can insert a skewer without resistance. Let cool and cut the beets into even chunks.
2 To toast the pistachios, preheat the oven to 350 degrees. On a baking sheet, spread the pistachios in an even layer. Place them in the hot oven for five to 10 minutes, checking frequently and occasionally shaking the pan, until they have browned lightly. Set aside and let cool.
3 To roast the fennel seeds, place them in a dry skillet over medium heat and cook, stirring frequently, until fragrant. Set aside and let cool.
To make the salad:
1 Toss the beets, strawberries, arugula and fennel in a bowl with the sherry vinegar, kosher salt and roasted fennel seeds.
2 Split salad between four plates. Garnish the salad with goat cheese and toasted pistachios.
3 Drizzle with olive oil and pomegranate molasses.