ROASTED BEET, FENNEL AND WALNUT SALAD

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ROASTED BEET, FENNEL AND WALNUT SALAD image

Categories     Vegetable

Yield 12 servings

Number Of Ingredients 17

6 beets
1/2 tsp canola oil
2 (1 1/4 lbs) fennel bulb
2 cups sliced endive (2 small heads)
1/3 cup coarsely chopped walnuts, toasted
1 6 oz package fresh spinach
1/2 tsp kosher salt
1/4 tsp pepper
Dressing:
3 T red wine vinegar
3 T honey
1 tsp grated orange rind
2 T fresh orange juice
2 T chopped fresh basil
2 tsp olive oil
2 tsp dijon mustard
1/2 tsp kosher salt

Steps:

  • 1. Preheat oven to 400 2. Prepare salad - leave root and 1 inch of stem on beets, scrub, peel into wedges, drizzle with oil; bake for 45 minutes or until tender, stirring every 20 minutes. 3. Trim outer edges of fennel; mince fronds. Cut fennel into 1/4 inch slices. Combine fennel, endive, and next 4 ingredients and toss. 4. Make dressing; drizzle onto fennel mixture. add beets to bowl; top with fennel fronds

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