Fennel, Roasted Beet And Shaved Asparagus Salad

1. 1

   Preheat the oven to 400u00b0F and line 2 baking sheets with parchment paper.

2. 2

   Clean and peel the beets, then slice them into thin rounds. Spread out on the baking sheets. Sprinkle with salt and pepper, then roast for 30 minutes.

3. 3

   Meanwhile, core and slice the fennel bulbs thinly.

4. 4

   Use a veggie peeler to shave thin ribbons of asparagus and Asiago cheese.

5. 5

   When ready to serve, stack fennel, beets, asparagus, more beets, Asiago cheese and toasted walnuts onto serving plates. Sprinkle with salt and pepper.

6. 6

   Drizzle each plate with a little lemon juice and a generous portion of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.