ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Beet, Fennel, and Walnut Salad

Jeff Kauck
Yield 12 servings (serving size: about 1 cup)
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

  • Salad:
  • 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
  • Dressing:
  • 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

Nutrition Information

  • calories 87
  • caloriesfromfat 38 %
  • fat 3.7 g
  • satfat 0.4 g
  • monofat 1.2 g
  • polyfat 1.9 g
  • protein 2.2 g
  • carbohydrate 13.1 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 232 mg
  • calcium 48 mg

How to Make It

  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.