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
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.
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.
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.