LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Roasted Beet, Fennel, and Walnut Salad
Ingredients
  • subheading: Salad:
  • 6 beets
  • 1 ½ teaspoons canola oil
  • 2 (1 ¼-pound) fennel bulbs with stalks
  • 2 cups sliced Belgian endive (about 2 small heads)
  • ⅓ cup coarsely chopped walnuts, toasted
  • 1 (6-ounce) package fresh spinach (about 8 cups)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • subheading: 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
  • ½ teaspoon kosher salt
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer