Roasted Beet, Fennel and Carrot Salad

Roasted beet add a beautiful sweet flavor and great texture to the crunchy fennel and shredded carrots.

The dressing ties it all together. This salad is perfect for hosting. It has a fresh, has a summery feel to it and can go with any main dish that you’ll make.

It is super simple to prepare. You can basically roast the beets a day or two ahead, and it will ease the process on the day of hosting.

Ingredients

1 fennel, cut in half and sliced into stripes

3 medium beets

2 carrots, shredded

1/4 cup raw walnuts, chopped

Dressing

1 lemon, juiced

1 orange, juiced

1 tablespoon olive oil

+salt

+pepper

Topping / Serving Suggestion

chopped fresh spinach

roughly chopped fresh dill

2 tablespoons chopped walnuts

+olive oil

Directions

Heat oven to 375 F.

Wash the beets, wrap them in parchment paper as a first layer and wrap with aluminum foil as a second layer to cover them completely like a ball. Place on a baking sheet and bake in the oven for at least 45-60 minutes.

Let it cool. Peel the skin of the beets with a knife. Slice the beets into cubes.

Mix all the dressing ingredients in a bowl.

Assemble the salad:

Add all the salad ingredients into a mixing bowl (not a serving bowl yet) and pour the dressing over it. Mix well.

Take a colorful serving bowl (not white because it will look messy) and pour the salad.

Sprinkle chopped walnuts, spinach and dill for some color, drizzle a bit more olive oil and serve.