Roasted Beet, Fennel, and Walnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Roast the beets, toast the walnuts, and prepare the dressing three days in advance. Slice the fennel and endive and toss the salad just before serving. Ingredients:
6 beets |
1 1/2 teaspoons canola oil |
2 (1 1/4-pound) fennel bulbs with stalks |
2 cups sliced belgian endive (about 2 small heads) |
1/3 cup coarsely chopped walnuts, toasted |
1 (6-ounce) package fresh spinach (about 8 cups) |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
3 tablespoons red wine vinegar |
3 tablespoons honey |
1 teaspoon grated orange rind |
2 tablespoons fresh orange juice |
2 tablespoons chopped fresh basil |
2 teaspoons extravirgin olive oil |
2 teaspoons dijon mustard |
1/2 teaspoon kosher salt |
Directions:
1. Preheat oven to 400°.
2. To prepare salad, leave root and 1 inch of stem on beets; scrub with a vegetable brush. Peel and cut beets into 1/2-inch-thick wedges. Place beets on a jelly-roll pan. Drizzle with canola oil; toss well to coat. Bake at 400° for 45 minutes or until beets are tender, stirring every 20 minutes.
3. Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard cores. Cut the bulbs into 1/4-inch slices. Combine fennel slices, endive, and next 4 ingredients (through pepper) in a large bowl; toss gently.
4. To prepare dressing, combine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing mixture over fennel mixture. Add beets to bowl; toss to combine. Sprinkle with chopped fennel fronds. Serve immediately.
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