Roasted Beet, Fennel, and Walnut Salad

Jeff Kauck
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.

Yield:

12 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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. Serve immediately.

Note:

Sandra Granseth,

December 2006