Roasted Fennel-and-Beet Salad

Name: Roasted Fennel-and-Beet Salad
Prep time: 20 min
Total time: 50 min
Yield: 4 - 6
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

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
cut into 1-inch pieces, about 1/2 pound
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
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
Whisk together vinegar, honey, zest, vanilla (if desired), and remaining 1/4 cup oil in a bowl. Season with salt and pepper. 
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.

Roasted Fennel-and-Beet Salad

50 min4 - 6

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