Roasted Fennel Beet Salad with Homemade Honey Mustard Vinaigrette

Preparation Time15 mins Cooking Time35 mins Makes 4

Roasted Fennel Beet Salad with Homemade Honey Mustard Vinaigrette

Nutritional Information

Calories

212.65kcal (4 serving)

Total Fat

16.2g (4 serving)

Saturated Fat

2.28g (4 serving)

Trans Fat

0.0g (4 serving)

Cholesterol

0.0mg (4 serving)

Sodium

173.12mg (4 serving)

Total Carbs

16.79g (4 serving)

Dietary Fiber

5.71g (4 serving)

Sugars

9.49g (4 serving)

Protein

2.65g (4 serving)

Ingredients List
  1. 4 beets, red and golden
  2. 2 fennel , trimmed and cored
  3. 2 teaspoons olive oil
  4. pinch sea salt
  5. 4 cups mixed greens
  6. 1 shallot, thinly sliced

Directions

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1. Preheat oven to 400 F.

2. To roast beets: wash beets and place in a large glass baking dish filled with a small layer of water. Cover with aluminium foil and bake until soft and a fork can easily spear through, about 40 minutes. Let cool and sliced into cubes.

3. To roast fennel: toss trimmed and cored fennel with olive oil and sea salt, then bake in a glass baking dish until soft and golden brown, about 30 minutes. Let cool.

4. To build salad: arrange mixed greens, cooled beets and fennel, and shallot slices on a plate. Toss with Homemade Honey Mustard Vinaigrette (see recipe below).