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    You are in: Home / Recipes / Fennel & Roasted Beet Salad With Bleu Vinaigrette Recipe
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    Fennel & Roasted Beet Salad With Bleu Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sharon123's Note:

    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!

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    Ingredients:

    Yield:

    Units: US | Metric

    • 1 lb beet, cooked, peeled, and cut in small wedges
    • 1/4 cup olive oil
    • salt and pepper
    • 1 medium fennel bulb, thinly sliced
    • 1 small radicchio, torn into bite-sized pieces
    • 1/2 lb spinach
    • 1 bunch arugula (or other greens to taste)
    • 1/2 cup walnuts, chopped and toasted (see note)

    Bleu Vinaigrette

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Fennel & Roasted Beet Salad With Bleu Vinaigrette

    Serving Size: 1 (1179 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 470.9
     
    Calories from Fat 370
    78%
    Total Fat 41.2 g
    63%
    Saturated Fat 7.3 g
    36%
    Cholesterol 10.6 mg
    3%
    Sodium 376.0 mg
    15%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 6.3 g
    25%
    Sugars 9.8 g
    39%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    radicchio

    arugula

    white wine vinegar

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