Roasted Beet Fennel Salad
A vibrant and hearty salad that swaps lettuce for roasted beets and fennel. This recipe features a crunchy walnut and panko topping, protein-rich chickpeas, creamy avocado, and a refreshing citrus vinaigrette. Perfect for lunch or as a sophisticated side dish.
Instructions
- 1
Preheat oven to 425F/218C. Prep red beet (3 bulb) by leaving 2 inches of stalk and keeping tails intact. Rub with extra virgin olive oil (0.5 tbsp).
- 2
Place beets in a baking dish with water (0.25 inch), cover, and roast until tender, approximately 50 to 90 minutes.
- 3
Slice fennel bulbs (2 bulb) into wedges. Toss with extra virgin olive oil (2 tbsp), sea salt (1 pinch), and black pepper (1 pinch). Roast on a sheet pan until browned, about 20 to 25 minutes.
- 4
Heat extra virgin olive oil (1 tbsp) in a pan over medium heat. Sauté walnuts (38 g) for 90 seconds. Add panko breadcrumbs (25 g) and stir for 2 minutes. Mix in aleppo pepper (0.5 tsp) and coarse sea salt (0.5 tsp), then cool.
- 5
Peel and slice roasted beets. Whisk extra virgin olive oil (3 tbsp), lemon (2 tbsp) juice, dijon mustard (1 tsp), sweet paprika (0.125 tsp), sea salt (0.25 tsp), and maple syrup (1 tsp) with citrus zests to create the vinaigrette.
- 6
Combine beets, fennel, chickpeas (160 g), parsley (0.5 cup), and fresh dill (4 g). Fold in orange (1 bulb) pieces, avocado (1 bulb) chunks, and breadcrumbs. Drizzle with vinaigrette before serving.
Nutrition Facts
Per portion