Lunch for Kelly

Preheat oven to 350F.

Place washed beets in the center of a large piece of aluminum foil.

Drizzle with 2 tablespoons of the olive oil and season with a bit of salt and pepper. Gather up the edges of the foil and seal the beets inside a pouch.

Bake on center rack of oven for about 1 hour, or until beets are tender when poked with a fork.

Let cool, then peel the beets and chop to a medium dice. Set aside. Leave oven on.

Spread almonds on a rimmed baking sheet and toast for 15 minutes, or until golden brown. (This can be done while the beets are roasting.)

Let almonds cool, then coarsely chop and set aside.Fill a large saucepan with water.

Add a pinch of kosher salt and bring to a boil. Drop in pasta and simmer for 10-12 minutes, or until tender.

Drain in a colander, shaking off excess water. Toss with 2 tablespoons of olive oil to keep pasta from sticking.

Add the diced beets, toasted almonds, radicchio, fennel bulb and fronds, scallions, and parsley.

Drizzle in Lemon Vinaigrette and toss all ingredients together. Season to taste with kosher salt and pepper. Cover and store in the refrigerator for up to 2 days.Lemon Vinaigrette

Makes approximately 1 cups

This dressing makes more than you need for the pasta salad, but its also delicious used as a green salad dressing. Go ahead and make the whole amount and use it over the course of a week.1 tbsp. Dijon mustard2 tsp. red wine vinegar1/3 cup freshly squeezed lemon juice1 tsp. honey1 tbsp. freshly grated lemon zest1 garlic clove, finely chopped or pressed1 tsp. kosher salt tsp. freshly ground pepper cup olive oil

Combine mustard, vinegar, lemon juice, honey, lemon zest, garlic, salt and pepper in a medium bowl.

Mix well with a whisk.

Add olive oil in a slow stream, whisking as you pour in the oil. Continue whisking until dressing has emulsified, then cover and store in the refrigerator.