Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 5 star values: 1

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.

Sandra Granseth
Recipe by Cooking Light December 2006

Gallery

Credit: Jeff Kauck

Recipe Summary

Yield:
12 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

87 calories; calories from fat 38%; fat 3.7g; saturated fat 0.4g; mono fat 1.2g; poly fat 1.9g; protein 2.2g; carbohydrates 13.1g; fiber 3.4g; cholesterol 0mg; iron 1.2mg; sodium 232mg; calcium 48mg.
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