Roasted Beet, Fennel, And Walnut Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 6 beets
• 1 1/2 teaspoons vegetable oil or 1 1/2 teaspoons olive oil
• 2 fennel bulbs, with stalks (1 1/4 pounds)
• 2 cups sliced belgian endive (about 2 small heads)
• 1/3 cup coarsely chopped walnuts, toasted
• 6 ounces fresh baby spinach
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper
• 3 tablespoons champagne vinegar
• 1/4 teaspoon balsamic vinegar
• 3 tablespoons honey
• 1 teaspoon freshly grated orange rind
• 2 tablespoons fresh orange juice
• 2 tablespoons freshly chopped basil
• 1/2 teaspoon finely minced fresh shallot, to taste (optional)
• 2 teaspoons extra virgin olive oil
• 2 teaspoons dijon mustard
• 1 pinch nutmeg, to taste
• 1/2 teaspoon kosher salt
• 2 tablespoons reserved minced fennel leaves
• 1 tablespoon finely crumbled feta cheese (optional)

Recipe

• 1 preheat oven to 400 degrees f.
• 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.
• 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.
• 4 while beets are roasting, prepare the other vegetables and dressing.
• 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.
• 6 cut the cleaned bulbs in half, lengthwise, discarding the cores. cut the divided bulbs into 1/8 to 1/4-inch slices.
• 7 slice the belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
• 8 in a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. toss gently; set aside.
• 9 in a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, dijon, nutmeg, and salt.
• 10 when beets are done roasting, remove from oven and let cool slightly.
• 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.
• 12 makes about 12 servings, 1 cup each.