Fennel & Apple Salad with Roasted Beets

By christoph

Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad with roasted beets, toasted walnuts, and crumbled goat cheese.

Ingredients

• Vinaigrette:
• 1/4 cup fresh lemon juice
• 2 Tablespoon olive oil
• 1 Tablespoon Dijon mustard
• 2 teaspoon honey
• 1 teaspoon shallot, minced
• Toss:
• 1 fennel bulb, trimmed, cored, and thinly sliced about 4 cups
• 1 Granny Smith apple, cored and thinly sliced
• zest of 1 lemon, minced
• Top with:
• 1/2 cup crumbled goat cheese
• 1/2 cup walnuts, chopped and toasted
• 1 cup roasted beets, cut into 1/2” thick half-moons (1 large beet)
• fennel fronds

Details

Servings 6
Preparation time 30mins
Cooking time 120mins
Adapted from jamesandeverett.com

Preparation

Step 1

Heat oven to 425º F. Peel beets and cut into ½” thick half-moons. Toss with a 2 Tablespoons of oil and place in roasting dish. Sprinkle with salt and pepper. Roast until fork tender. Set aside to cool completely.

Whisk together all ingredients for dressing.

Thinly slice fennel and apple, toss with lemon zest and dressing.

Place fennel and apples on a serving plate and top with goat cheese, walnuts, beets, and fennel fronds.