Salad of golden beets, English cucumber and fennel

Chef Michael Hun
Palm Springs Surf Club, Palm Springs

Tasting his first fresh beet as a newcomer to California was “a revelation” to chef Michael Hung,
who describes the vegetable as earthy, sweet and versatile.

Ingredients

3 large gold beets
1/4 cup extra virgin olive oil + 2 tbsp.
1 tbsp. salt + 1 tsp.
1 English cucumber
1 fennel bulb with green tops
3 bunches green onions
5 sprigs parsley
2 tbsp. capers
Juice of 1 lemon
Zest of 1/2 lemon
1/8 tsp. ground black pepper

Instructions

Drizzle 2 tbsp. olive oil on beets and evenly coat. Season beets with 1 tsp. salt. Wrap completely in aluminum foil and bake in a 375-degree oven for 90 minutes or until fork-tender. If not fully cooked, continue cooking for another 8 minutes and check again for doneness.

When done, allow beets to cool slightly, then use a kitchen towel to rub the skin off. Cool beets fully and dice into 1/2-inch pieces.

Cut cucumber into quarters lengthwise, then cut each cucumber strip into about 1/2-inch dice.

Split fennel lengthwise. Lay fennel flat on cutting surface and slice as finely as possible against the grain of the fibers. Shock sliced fennel in ice water, then remove and drain on paper towel.

Slice green onion against the grain as finely as possible. Pick parsley leaves and green tops of fennel (1 to 1 1/2 inches of the tips) and reserve.

In a mixing bowl, combine beets, cucumber, fennel, green onion, capers, lemon juice, lemon zest and remaining 1/4 cup olive oil. Season with remaining 1 tbsp. salt and pepper. Mix well to fully incorporate ingredients. Arrange salad on a serving platter and scatter parsley leaves and fennel tips over the top.

Serves 4 to 6