Side Pannel
Roasted Beet and Fennel Salad
Roasted Beet and Fennel Salad
- Recipe Submitted by maryjosh on 12/03/2019
Ingredients List
- 1 bunch each of red and golden beets
- 1 fennel bulb
- arugula
- olive oil
- honey mustard
- salt and pepper
Directions
Preheat oven to 375 degrees. Wash beets, remove stems and place on baking sheets covered in foil and then rub a little olive oil on each beet. Cook for 45-60 minutes depending on size of beets.
Once cooked, let cool and then peel and slice. Then set aside.
Cut fronds off the fennel bulb. Then wash and cut fennel into sections.
Coat fennel sections with some olive oil and place on baking sheet lined with foil. Roast for 20 minutes covered and 20 minutes uncovered.
Place arugula in a large bowl, then mix in a glass container: 1/2 cup olive oil, 2 tablespoon honey mustard, salt and pepper to taste. Dress arugula and roasted vegetables and serve.
Once cooked, let cool and then peel and slice. Then set aside.
Cut fronds off the fennel bulb. Then wash and cut fennel into sections.
Coat fennel sections with some olive oil and place on baking sheet lined with foil. Roast for 20 minutes covered and 20 minutes uncovered.
Place arugula in a large bowl, then mix in a glass container: 1/2 cup olive oil, 2 tablespoon honey mustard, salt and pepper to taste. Dress arugula and roasted vegetables and serve.
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