Dishola: Reviews by the Dish

Totally agree with Beth on this one! The crunch of the sliced fennel and the sweet-/sour-ness of the orange segments compliments well with the texture and sugars of the roasted beets. I've had this combination several times elsewhere, but Enoteca does it MUCH better than most...

Everyone's talking about this week's NYT article, "The 11 Best Foods You Aren't Eating." ("Everyone" = Chad, at his house over turmeric-seasoned rice Tuesday night and Laura, on the Dishola newsblog - http://dishola.blogspot.com/) But the reporter for that story evidently didn't interview me, because I eat beets whenever I get the chance. Most often, my tablemate-for-life and I roast them and eat them plain, though a couple of weeks ago he zoomed them into a tasty cold borscht. If you're looking to ease into beets, this salad on Enoteca's antipasti list is a great way. The soft bite of the roasted beets goes great with the crunch of sliced fennel and the squirt of orange segments, while the flavors converge to complement each other without getting lost. And it's so pretty! Check out those jewel-toned hues. Then feel smug about knowing you really *should* eat something -- and eating it anyway.