Roasted Beet, Fennel, and Walnut Salad

Roasted Beet, Fennel, and Walnut Salad
Photo by Jeff Kauck

Ingredients

  • 2 teaspoons Dijon mustard
  • 1/3 cup coarsely chopped walnuts, toasted
  • ½ teaspoon kosher salt
  • 2 (1 1/4-pound) fennel bulbs with stalks
  • ¼ teaspoon freshly ground black pepper
  • 2 cups sliced Belgian endive (about 2 small heads)
  • 2 cups sliced Belgian endive (about 2 small heads)
  • + 29 more ingredients
    • ½ teaspoon kosher salt
    • 1/3 cup coarsely chopped walnuts, toasted
    • 2 teaspoons Dijon mustard
    • 1 teaspoon grated orange rind
    • 3 tablespoons red wine vinegar
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons fresh orange juice
    • 1 ½ teaspoons canola oil
    • 2 teaspoons extravirgin olive oil
    • 1 ½ teaspoons canola oil
    • 6 beets
    • Dressing:
    • Dressing:
    • 2 tablespoons chopped fresh basil
    • Salad:
    • ½ teaspoon kosher salt
    • 6 beets
    • 2 (1 1/4-pound) fennel bulbs with stalks
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon grated orange rind
    • 3 tablespoons honey
    • 3 tablespoons red wine vinegar
    • 2 tablespoons fresh orange juice
    • Salad:
    • 1 (6-ounce) package fresh spinach (about 8 cups)
    • 3 tablespoons honey
    • ½ teaspoon kosher salt
    • 1 (6-ounce) package fresh spinach (about 8 cups)
    • 2 teaspoons extravirgin olive oil

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...

View full recipe at My Recipes

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