Fennel & Roasted Beet Salad With Bleu Vinaigrette

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READY IN: 40mins
Recipe by Sharon123

This beautiful salad was originated by Britt Galler, assistant kitchen manager at Esalen Institute in California's Big Sur. I lived off and on there for several years. They served wonderful food!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Grease a cookie sheet or baking pan.
  3. Toss cooked beets with olive oil, salt and pepper and spread in a layer on greased pan. Roast for 25 minutes and allow to cool.
  4. Combine beets, fennel, radicchio, spinach, arugula and walnuts in a salad bowl. Toss with Bleu Vinaigrette and serve.
  5. To make Bleu Vinaigrette:.
  6. With a fork, whisk the shallot, vinegar, lemon, mustard and bleu cheese together.
  7. Continuing to whisk, slowly drizzle olive oil. Season to taste with salt and pepper.

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