Here’s yet another delicious way to use up that fennel hanging out in your fridge. It seems like every recipe I post lately includes fennel. We have been getting it regularly in our CSA box and I am determined to not waste a single veggie in our fridge. This is a really tasty way to eat fennel, once it is roasted the flavor becomes much more mild and leaves only a hint of that licorice flavor.
4-5 ounces fresh spinach
4 small beets, peeled and chopped
1 medium fennel bulb, thinly sliced
1/4 cup walnuts, chopped
3 slices bacon, cut into small pieces
Juice of half an orange
zest of half an orange
1/2 teaspoon dijon mustard
1/2 teaspoon honey
1 tablespoon good balsamic vinegar
1/8 cup olive oil
- Combine all vinaigrette ingredients and stir well.
- Roast beets & fennel: Preheat oven to 350F. Toss beets and fennel in olive oil, so they are lightly coated. Place on a cookie sheet and cook for 20-25 minutes or until tender.
- Fry bacon over low-medium heat until crisp. Transfer with a slotted spoon to a paper towel-lined plate and set aside.
- Assemble salad: Top spinach with roasted beets & fennel, top with bacon and drizzle with vinaigrette.