Ingredients
-
-
6
-
1 1/2
-
2
-
2
-
1/3
-
6
-
1/2
-
1/4
-
-
3
-
1/4
-
3
-
1
-
2
Directions
Roasted Beet, Fennel, and Walnut Salad, This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal Adapted from Cooking Light , So happy I came across this recipe The dressing is light and not oil laden with great flavor and herbs I just happened to have roasted beets at the ready and a beautiful fennel that I sliced thin using my mandolin slicer I like a bit of navel orange segments in the salad too The dressing is good on any salad Thank you for a wonderful combination
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees F. |
|
2
Done
|
Trim the Beets, Leaving the Root and About 1 Inch of the Stem, Then Scrubbing Them With a Vegetable Brush. Wearing Gloves (if You Like), Peel the Beets (the Gloves Prevent Them from Staining Your Hands), and Cut Them Into 1/2-Inch Thick Wedges. |
|
3
Done
|
Pan Spray a Cooking Sheet, Then Drizzle With the Oil, Tossing Once to Coat. Bake in Oven at 400 Degrees F For 45 Minutes, Stirring Twice, or Until the Beets Are Tender. |
|
4
Done
|
While Beets Are Roasting, Prepare the Other Vegetables and Dressing. |
|
5
Done
|
Rinse the Fennel Bulbs to Make Sure They're Thoroughly Clean. Remove the Tough Outer Leaves, Retaining the Feathery Fronds. Remove Fronds from Leaves/Stalks and Mince Them to Measure 2 Tablespoons. Remove Stalks from Fennel and Discard. |
|
6
Done
|
Cut the Cleaned Bulbs in Half, Lengthwise, Discarding the Cores. Cut the Divided Bulbs Into 1/8 to 1/4-Inch Slices. |
|
7
Done
|
Slice the Belgian Endives Into Whatever Width You Prefer, Although It's Nice If They're Thinner Than the Fennel Pieces. |
|
8
Done
|
in a Large Bowl, Combine the Fennel, Endive, Walnuts, Spinach, Salt, and Pepper. Toss Gently; Set Aside. |
|
9
Done
|
in a Bowl, Whisk Together the Vinegars, Honey, Orange Rind, Orange Juice, Basil, Shallot (if Using) Olive Oil, Dijon, Nutmeg, and Salt. |
|
10
Done
|
When Beets Are Done Roasting, Remove from Oven and Let Cool Slightly. |
|
11
Done
|
Drizzle the Fennel Mixture With the Whisked Dressing, Then Add the Roasted Beets. Toss to Combine. Tidy Up the Edges of the Serving Bowl With a Napkin. Garnish the Salad With the Minced Fennel Fronds and Feta Cheese (if Using), and Serve. |
|
12
Done
|
Makes About 12 Servings, 1 Cup Each. |
