Fennel & Roasted Beet Salad With Bleu Vinaigrette

Total Time
40mins
Prep 15 mins
Cook 25 mins

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.