MIXED GREENS WITH ROASTED BEETS, FENNEL AND MARINATED RED ONIONS

MIXED GREENS WITH ROASTED BEETS, FENNEL AND MARINATED RED ONIONS image

Yield 10 servings

Number Of Ingredients 7

4 small beets, tops trimmed
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons chopped fresh fennel fronds (leafy tops)
2 cups thinly sliced red onions
2 5-ounce bags mixed baby lettuces
2 medium fresh fennel bulbs, halved, cored, very thinly sliced

Steps:

Preheat oven to 350. Rinse each beet and wrap in foil. Place on oven rack and roast until tender, about 1 hour 10 minutes. Cool beets. Peel; cut into wedges. Whisk oil, vinegar and fennel fronds in medium bowl to blend. Season dressing with salt and pepper. Mix onions into dressing. (Beets and onions can be made 1 day ahead. Cover separately; chill.) Mix lettuces and sliced fennel in bowl. Add beets. Using slotted spoon, transfer onions from dressing to salad. Toss salad with enough dressing to coat.