Name: Roasted Beet Fennel Salad
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 4 servings
Ingredients: 3 null red beet (medium sized, red or golden); 2 null fennel bulbs (medium sized); 2.5 tbsp extra virgin olive oil (for roasting); 1 pinch sea salt (to taste); 1 pinch black pepper (freshly cracked); 1 tbsp extra virgin olive oil (for pan-frying); 38 g walnuts (finely chopped); 25 g panko breadcrumbs; 0.5 tsp aleppo pepper (or red pepper flakes); 0.5 tsp coarse sea salt (plus more to taste); 160 g chickpeas (cooked and drained); 0.5 cup parsley (flat-leaf, chopped); 4 g fresh dill (finely chopped); 1 bulb orange (medium, cut into pieces); 1 bulb avocado (large, chunked); 3 tbsp extra virgin olive oil; 1 bulb lemon (juice and zest); 1 tsp dijon mustard; 0.125 tsp sweet paprika; 1 tsp maple syrup (to balance tartness)

Instructions

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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.