Fennel, Beet and Orange Salad with Olives

Name: Fennel, Beet and Orange Salad with Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 12 mediums beets, trimmed; 1 Tbsp Dijon mustard; 6 fennel bulbs, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise; 1 Tbsp fennel seeds, crushed; 355 milliliters halved pitted Kalamata olives; 12 larges navel oranges; 237 milliliters olive oil; 2 Tbsps grated orange peel

You can never have too many side dish recipes, so give Fennel, Beet and Orange Salad with Olives a try. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 76 calories. This recipe serves 30. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have fennel bulbs, kalamatan olives, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 400°F. Wrap beets in foil.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Oven

Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.

Ingredients you will need

Beet

Equipment you will use

Baking Sheet

Mix orange peel, mustard and fennel seeds in bowl.

Ingredients you will need

Fennel Seeds

Orange Zest

Mustard

Equipment you will use

Bowl

Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)

Ingredients you will need

Salt And Pepper