Roasted Fennel-and-Beet Salad

Roasted Fennel-and-Beet Salad

from countryliving.com
50 min
4 - 6

This hearty winter salad is perfect for a holiday dinner!

Ingredients

  • 1 fennel bulb, stalks and core discarded and chopped into 1-inch pieces
  • 3 beets (about 1/2 pound), cut into 1-inch pieces
  • 1/4 c. plus 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. plus 2 teaspoons white wine vinegar
  • 1 tsp. pure honey
  • 1/2 tsp. clementine zest
  • 1 1/2 tsp. pure vanilla extract, optional
  • 5 oz. baby arugula
  • 2 clementines, peeled and separated into segments
  • 1 1/2 oz. Parmesan, shaved
  • 1/2 c. roasted almonds

Directions

  1. 1

    Preheat oven to 400°F. Toss together fennel, beets, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast until tender, 35 to 40 minutes. Cool completely. 

  2. 2

    Whisk together vinegar, honey, zest, vanilla (if desired), and remaining 1/4 cup oil in a bowl. Season with salt and pepper. 

  3. 3

    Toss together arugula and 1/4 cup dressing in a bowl. Top with roasted vegetables, clementines, Parmesan, and almonds. Drizzle with remaining dressing. Serve immediately.