Roasted Beet and Fennel Salad with Walnut Bread Crumbs

rainbowplantlife.com

Ybridget

3 medium red or golden beets (about 12 to 15 ounces, 340 to 430g)

2 medium fennel bulbs (reserve fronds for salad)

Extra virgin olive oil (for roasting)

Kosher salt or sea salt

Freshly cracked black pepper

1 small lemon, zested and juiced

⅓ cup (38g) raw walnuts, finely chopped

⅓ cup (25g) panko bread crumbs**

½ teaspoon Aleppo pepper (or ¼ teaspoon red pepper flakes)

½ teaspoon flaky or coarse sea salt, plus more to taste

1 cup cooked chickpeas, (if canned, drained and rinsed)**

½ cup (6g) flat-leaf Italian parsley, chopped

¼ cup (3 to 4g) fresh dill, finely chopped

1 medium orange (zest it for the dressing, then peel & cut into bite-sized pieces for the salad)

1 large ripe avocado, cut into small chunks

subheading: Citrus Vinaigrette:

3 tablespoons extra virgin olive oil

½ teaspoon lemon zest

½ teaspoon orange zest

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard or whole grain mustard, plus more to taste

⅛ teaspoon sweet or hot paprika

¼ teaspoon sea salt, plus more to taste

Freshly cracked black pepper to taste

1 teaspoon maple syrup (only if needed to balance the tartness)

Directions at rainbowplantlife.com

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