Roasted Beet, Fennel, And Walnut Salad Recipe

Name: Roasted Beet, Fennel, And Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 6 beets; 1 1/2 teaspoons canola oil; 2 (1 1/4-pound) fennel bulbs with stalks; 2 cups sliced Belgian endive (about 2 small heads); 1/3 cup coarsely chopped walnuts, toasted; 1 (6-ounce) package fresh spinach (about 8 cups); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Dressing:; 3 tablespoons red wine vinegar; 3 tablespoons honey; 1 teaspoon grated orange rind; 2 tablespoons fresh orange juice; 2 tablespoons chopped fresh basil; 2 teaspoons extravirgin olive oil; 2 teaspoons Dijon mustard; 1/2 teaspoon kosher salt

Servings: persons

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

1
Preheat oven to 400u00b0.
2
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 400u00b0 for 45 minutes or until beets are tender, stirring every 20 minutes.
3
Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard cores. Cut the bulbs into 1/4-inch slices. Combine fennel slices, endive, and next 4 ingredients (through pepper) in a large bowl; toss gently.
4
To prepare dressing, combine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing mixture over fennel mixture. Add beets to bowl; toss to combine. Sprinkle with chopped fennel fronds. Serve immediately.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: Salad:, 6 beets, 1 1/2 teaspoons canola oil, 2 (1 1/4-pound) fennel bulbs with stalks, and more.

Yes, Roasted Beet, Fennel, And Walnut Salad 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.

That's it — enjoy your meal!

Roasted Beet, Fennel, And Walnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions