With fall in full swing, many of us are starting to stray away from salads. However, this delicious Roasted Beet and Fennel Salad is hardy and will leave you feeling great. As of now, I have made this salad at least a handful of times and every time I bring it with me to a party, people just can’t stop raving about how absolutely divine and full of flavour it is! Of course, I can’t take the credit for this yummy invention (although, trust me, I wish I could)…the credit goes to a certain holistic nutritionist by the name of Annaliisa Kapp! Give it a try and let me know what you think. Oh and ps – I typically double or triple the portion size and leave some of the beets mixture in my fridge to use later that week. Enjoy!
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Ingredients:
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2 big handfuls of Power Greens
1 big fennel
2 small beet root
1/2 red onion
2 garlic cloves
2 Tbsp olive oil
1/2 tsp thyme
1/2 lemon, juice + zest
1/4 tsp sea salt
1/4 cup walnuts
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Dressing:
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3 Tbsp olive oil
2 Tbsp lemon juice
2 roasted garlic cloves
Pinch sea salt
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Instructions:
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Preheat oven to 400F.
Peel beets and cut into segments (you should get 8 pieces from each beet). Cut the tops off fennel and slice into the same sized segments as beet. Cut onion twice as big as fennel and beets (they cook much faster).
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Toss vegetables in camelina or olive oil, lemon juice and lemon zest, then sprinkle with sea salt and thyme. Toss two unpeeled garlic cloves in the roasting dish as well. Roast vegetables for 45 minutes, or until tender.
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To make the dressing remove roasted garlic from peel and mix with lemon juice, olive oil, and sea salt.
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Toss roasted vegetables and power greens with dressing and any leftover marinade from the roasted vegetables. Roughly chop walnuts and sprinkle on salad.
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Makes 2 servings.
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