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.