Roasted Beet and Fennel Salad

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This roasted beet and fennel salad is popping with freshness and flavors. This salad contains walnut bread crumbs, lots of fresh herbs, and an easy citrus vinaigrette. It's this salad that will make you fall in love with salads.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, lunch, Side Dish

Cuisine: European, Mediterranean, New American, Paleo, Vegan

Keyword: beets, fennel, soy-free, sugar-free, vegan

Servings:

Calories: 77kcal

Author: Angie

Equipment

Pizza Peel

Ingredients

2 medium red or golden beets
2 medium fennel bulbs reserve fronds for salad
Extra virgin olive oil
1 tbsp ghee
Red pepper flakes
Himalayan salt
1 lemon, zested and juiced
Freshly cracked black pepper
3/4 cup raw walnuts, finely chopped
1 tbsp nutritional yeast
1/2 cup Italian parsley, chopped
1/2 cup fresh basil
1/4 cup fresh dill, finely chopped
1 large avocado, cut into small chunks
goat cheese crumbled

Instructions

Preheat the oven to 425°F/218°C.
Prep the beets. Wash and scrub the beets clean. Rub the beets with olive oil with a brush or fingers.
Roast the beets. Place the beets in a casserole-style or baking dish (or Dutch oven). Add some water to the pan and cover the pan with its lid. You can also wrap it with parchment paper. You can also use a cookie sheet for roasting the beets. Roast for 45-90 minutes or until fork-tender.
Roast the fennel (you can do it simultaneously with the beets). Wash the fennel and slice the stalks off. Reserve the leftover fronds. Slice each bulb vertically, then slice horizontally into wedges (1/3 to 1/2 inch thick). Mix with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Transfer to a sheet pan—roast for 225 minutes. Chop 3 tablespoons of the fennel fronds and set them aside for later use.
Cool the beets and peel off the skins ( I like to use paper towels to scrape the skin, and I wear gloves for the red beets). Cut the stems off and discard them. Slice the beets into thin half-moons.
Make the walnut bread crumbs. Heat a frying pan over medium heat. Add 1 tablespoon of ghee or extra virgin olive oil. Let it melt, then add the chopped walnuts. Cook for 1 minute, frequently stirring to prevent burning. You can add some red pepper flakes and nutritional yeast and cook for another 20 seconds until very aromatic. Transfer the walnuts to a cutting board and spread them out, and allow them to cool.
Make the citrus vinaigrette.
Assemble the salad. Toss all the ingredients together with the dressing and top with avocado.

Nutrition