Roasted Beet, Fennel, and Walnut Salad

"This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light."
photo by CanadianEmily photo by CanadianEmily
photo by CanadianEmily
Ready In:
12 1 cup servings




  • Preheat oven to 400 degrees F.
  • Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
  • Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
  • While beets are roasting, prepare the other vegetables and dressing.
  • Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
  • Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
  • Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
  • In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
  • In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
  • When beets are done roasting, remove from oven and let cool slightly.
  • Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
  • Makes about 12 servings, 1 cup each.

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  1. rlocati1
    So happy I came across this recipe. The dressing is light and not oil laden with great flavor and herbs. I just happened to have roasted beets at the ready and a beautiful fennel that I sliced thin using my mandolin slicer. I like a bit of navel orange segments in the salad too. The dressing is good on any salad. Thank you for a wonderful combination.
  2. CanadianEmily
    My husband says this is his new favourite salad. It really was delicious.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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