Fennel & Roasted Beet Salad With Bleu Vinaigrette Recipe

Name: Fennel & Roasted Beet Salad With Bleu Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beet, cooked, peeled, and cut in small wedges; ¼ cup olive oil; salt and pepper; 1 medium fennel bulb, thinly sliced; 1 small radicchio, torn into bite-sized pieces; 12 lb spinach; 1 bunch arugula (or other greens to taste); ½ cup walnuts, chopped and toasted (see note); 1 shallot, minced; 2 tablespoons white wine vinegar; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; ¼ cup extra virgin olive oil; 2 ounces blue cheese, crumbled; salt and pepper

Servings: persons

1 lb beet, cooked, peeled, and cut in small wedges
¼ cup olive oil
salt and pepper
1 medium fennel bulb, thinly sliced
1 small radicchio, torn into bite-sized pieces
12 lb spinach
1 bunch arugula (or other greens to taste)
½ cup walnuts, chopped and toasted (see note)
1 shallot, minced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
2 ounces blue cheese, crumbled
salt and pepper

1
Preheat oven to 400 degrees F.
2
Grease a cookie sheet or baking pan.
3
Toss cooked beets with olive oil, salt and pepper and spread in a layer on greased pan.
4
Roast for 25 minutes and allow to cool.
5
Combine beets, fennel, radicchio, spinach, arugula and walnuts in a salad bowl.
6
Toss with Bleu Vinaigrette and serve.
7
To make Bleu Vinaigrette:.
8
With a fork, whisk the shallot, vinegar, lemon, mustard and bleu cheese together.
9
Continuing to whisk, slowly drizzle olive oil.
10
Season to taste with salt and pepper.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb beet, cooked, peeled, and cut in small wedges, ¼ cup olive oil, salt and pepper, 1 medium fennel bulb, thinly sliced, and more.

Yes, Fennel & Roasted Beet Salad With Bleu Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel & Roasted Beet Salad With Bleu Vinaigrette

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