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Roasted Beet, Fennel, and Walnut Salad

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Roasted Beet, Fennel, and Walnut Salad

Roasted Beet, Fennel, and Walnut Salad

Roasted Beet, Fennel, and Walnut Salad might be just the side dish you are searching for. One serving contains 103 calories, 3g of protein, and 4g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. If you have kosher salt, belgian endive, orange rind, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 40
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OvenOven
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.
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VegetableVegetable
BeetBeet
3
Place beets on a jelly-roll pan.
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BeetBeet
JellyJelly
RollRoll
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Frying PanFrying Pan
4
Drizzle with canola oil; toss well to coat.
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Canola OilCanola Oil
5
Bake at 400 for 45 minutes or until beets are tender, stirring every 20 minutes.
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BeetBeet
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OvenOven
6
Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons.
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FennelFennel
Ground MeatGround Meat
7
Remove and discard stalks.
8
Cut fennel bulbs in half lengthwise; discard cores.
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Fennel BulbFennel Bulb
9
Cut the bulbs into 1/4-inch slices.
10
Combine fennel slices, endive, and next 4 ingredients (through pepper) in a large bowl; toss gently.
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EndiveEndive
FennelFennel
PepperPepper
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BowlBowl
11
To prepare dressing, combine vinegar and remaining ingredients, stirring well with a whisk.
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VinegarVinegar
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WhiskWhisk
12
Drizzle dressing mixture over fennel mixture.
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FennelFennel
13
Add beets to bowl; toss to combine.
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BeetBeet
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BowlBowl
14
Sprinkle with chopped fennel fronds.
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FennelFennel
15
Serve immediately.
DifficultyExpert
Ready In45 m.
Servings12
Health Score23
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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