Beet And Fennel Salad

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   ["Roast the beets: Peel the beets with a vegetable peeler and slice into 1/4"" slices. Lay the beets in a roasting pan and add 2 tablespoons of water and a sprinkle of salt. Cover the pan with foil and roast in a 350-degree oven for 20-30 minutes, until tender. Let the beet slices cool.", "Slice the fennel into thin strips. Reserve the green frondy bits for garnish.", "Shake the oil and vinegar together with a pinch of salt and a grind or two of pepper.", "Layer the beets and fennel onto a platter. Sprinkle the cheese and walnuts over the top. Drizzle with the vinaigrette and sprinkle the fennel fronds over the top."]

* Per serving · 4 servings · Values may vary.

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