Fennel & Roasted Beet Salad With Bleu Vinaigrette

May 09, 2023May 9, 20230 0
Fennel and Roasted Beet Salad with Bleu Vinaigrette
in Salad

Prep

25 min

Cook

25 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 )
1 shallot , minced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
2 ounces blue cheese , crumbled
salt and pepper

Nutrision Information

Servings Per Recipe
4
Calories
357
Sugar
6g
Fat
33g
Fennel and Roasted Beet Salad with Bleu Vinaigrette is a perfect dish to relieve hunger and add a zing to your palate. This salad is full of contrasting flavors and textures that make it both satisfying and delicious. Fresh fennel and bitter radicchio mixed with baby spinach and arugula, while roasted and tangy beets are the stars of the show, making it a colorful and healthy dish that you will be craving for more. The walnuts add a crunchy texture, and the homemade blue cheese vinaigrette is the final touch that makes this salad taste out of this world.

Instructions

1.Preheat oven to 400°F.
2.In a bowl, toss cooked and peeled beet wedges with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until they are slightly browned around the edges. Allow them to cool.
3.In a large bowl, combine thinly sliced fennel bulb, torn radicchio, spinach, arugula, and toasted walnuts.
4.For the dressing, whisk together minced shallot, white wine vinegar, lemon juice, Dijon mustard, extra virgin olive oil, crumbled blue cheese, salt, and pepper until well combined.
5.Add the cooled roasted beets to the salad, pour the dressing over the top, and toss gently until everything is coated. Serve immediately.

PROS

This salad is colorful and nutritious, packed with vitamins and minerals from the variety of greens and beets.

The blue cheese vinaigrette is a flavorful and tangy accompaniment that pairs well with the sweet and earthy beets.

CONS

Some people may not enjoy the licorice taste of fennel or the bitterness of radicchio.

The preparation of this salad takes some time due to roasting the beets and toasting the walnuts.

HEALTH & BENEFITS

This salad is a good source of fiber, iron, and vitamin C that can boost the immune system and improve digestion.
The carotenoids present in beets can aid in reducing inflammation and promote cellular health.
The healthy fats and protein from walnuts help to keep you feeling full and satisfied.

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