Roasted Beet & Caramelized Fennel Salad

Roasted Beet & Caramelized Fennel Salad
Recipe Date:
December 1, 2016
Cook Time:
Imperial (US)
  • Salad
  • 2 golden beets, roasted and peeled
  • 3 red beets, roasted and peeled
  • 4 tsps extra virgin olive oil, divided
  • 5 salt and pepper to taste
  • 1 fennel bulb, shaved and caramelized
  • 8 ozs spring lettuce mix
  • 1/4 cup cider herb vinaigrette (recipe follows)
  • 1/2 cup Feta cheese
  • Cider Herb Vinaigrette
  • 1/2 cup apple cider vinegar
  • 1 tbsp fresh mint, chopped
  • 1/2 tbsp fresh oregano, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup olive oil
  1. For roasted beets and caramelized fennel - Preheat the oven to 375 degrees. Rub 2 tsp. olive oil and a pinch of salt & pepper all over the beets. Roast uncovered in a shallow dish for 45 minutes or until beets are tender. Let cool for 10 minutes; peel and chop beets. Refrigerate until ready to use. Place pan on the stove on medium-high heat; add 1 tsp. olive oil. Add shaved fennel to hot pan and a pinch of salt and pepper. Cook until golden brown. Remove from heat and refrigerate until ready to use.
  2. For cider herb vinaigrette - Add all ingredients to blender except oil; puree. Slowly add oil. Season to taste with any additional salt and pepper.
  3. In a large serving bowl, add spring mix and toss with vinaigrette. Top with roasted beets and caramelized fennel, then sprinkle with feta cheese.