Grilled Romaine with Roasted Beets and Fennel

I’ve always wanted to try grilling romaine, but never got around to doing it in the summer. Luckily, my oven is equip with a broiler so I was able to get a similar result during the winter months! I didn’t get the exact char I was going for, but without a grill it’s tough to do. It was still super delicious and nice to have a warm salad with some of my favorite things on top- beets, fennel, and blue cheese dressing! And of course, if you DO have access to a grill, then you can certainly cook the romaine that way too.

Ingredients: serves 1-2
1 small head of romaine
3-4 small golden beets, peeled and cut into small wedges
1 large red beet, peeled and cut into small wedges
1 fennel bulb, tops removed and thinly sliced

Blue cheese dressing: (from Skinny Taste)
5oz Greek yogurt
1/2 cup blue cheese, crumbled
1 tbsp light mayonnaise
1 tbsp white wine vinegar
1 tbsp lemon juice
1/8 tsp garlic powder
Salt and pepper to taste

Preheat oven to 375 degrees. Place the beets and fennel on a baking sheet then drizzle with olive oil and a little salt and pepper. Cook for 20 minutes or until fork tender. In the meantime make the dressing. Mix the Greek yogurt and blue cheese in a bowl then add the mayo, vinegar, lemon juice, garlic powder, salt and pepper. When the vegetables are done cooking, turn off the oven and set the broiler on high. Place romaine on a baking sheet and brush with olive oil, followed by a sprinkle of salt and pepper. Cook under the broiler for 1-2 minutes or until it starts to wilt and the edges get a little toasted. Make sure not to burn the lettuce. I had a sweet little personal size romaine from my CSA so I only broiled one side, but if you use a large romaine lettuce from the regular supermarket, you’ll want to cut it in half the long way and broil both sides for sure. To plate, drizzle the romaine with the blue cheese dressing and top with roasted vegetables!

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