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1
Preheat oven to 400 degrees F.
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2
Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
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3
Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
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4
While beets are roasting, prepare the other vegetables and dressing.
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5
Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
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6
Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
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7
Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
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8
In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
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9
In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
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10
When beets are done roasting, remove from oven and let cool slightly.
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11
Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
