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Home Recipes By Course Appetizers

roasted beet, fennel & spinach salad

fennel bacon saladHere’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.

Serves 2
Ingredients
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

Vinaigrette
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

  1. Combine all vinaigrette ingredients and stir well.
  2. 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.
  3. Fry bacon over low-medium heat until crisp. Transfer with a slotted spoon to a paper towel-lined plate and set aside.
  4. Assemble salad: Top spinach with roasted beets & fennel, top with bacon and drizzle with vinaigrette.

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Reader Interactions

2 Comments

  1. Angie @ Rustic Feast says

    August 20, 2012 at 5:19 pm

    Wow, this looks amazing! i rarely use fennel in salad because that anise-like flavor throws me off when it comes to pairing it. Im going to try this one!

  2. Arsy says

    August 20, 2012 at 6:50 pm

    Angie – I totally agree that the anise flavor can be overwhelming. Roasting really helps mellow it out.

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