Beet, Orange and Fennel Salad

Ingredients

  • ¼ cup slivered almonds, toasted
  • ½ cup grated pecorino cheese
  • 8 to 12 red leaf or other delicate lettuce leaves
  • ¼ tsp. freshly ground pepper
  • ½ tsp. salt
  • 1 tsp. red wine vinegar
  • 2 Tbs. orange-infused olive oil
  • + 5 more ingredients
    • 1 fennel bulb
    • 2 oranges
    • 2 tsp. olive oil
    • 4 red or golden beets, about ½ lb. total
    • 1 tsp. balsamic vinegar

Preheat an oven to 350°F. If the beet greens are still attached, cut them off, leaving 1/2 inch of the stems attached. Place the beets in a single layer in a shallow baking dish. Drizzle with the olive oil and turn to coat. Roast, turning the beets occasionally, until tender when pierced with ...

View full recipe at SpringPad

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