Description
A vibrant salad that combines roasted beets, crisp fennel, and homemade walnut bread crumbs for a delightful crunch.
Ingredients
Scale
- 3 medium red or golden beets
- 2 medium fennel bulbs
- Extra virgin olive oil (for roasting)
- Kosher salt or sea salt
- Freshly cracked black pepper
- 1 small lemon, zested and juiced
- 3 tablespoons extra virgin olive oil (for vinaigrette)
- 1 teaspoon Dijon mustard
- 1/8 teaspoon sweet paprika or hot paprika
- 1/4 teaspoon sea salt, plus more to taste
- Freshly cracked black pepper (to taste)
- 1 teaspoon maple syrup (optional)
- 1/3 cup raw walnuts, finely chopped
- 1/3 cup panko bread crumbs
- 1 cup cooked chickpeas
- 1/2 cup flat-leaf Italian parsley, chopped
- 1/4 cup fresh dill, finely chopped
- 1 medium orange, zested and cut into bite-sized pieces
- 1 large ripe avocado, cut into small chunks
Instructions
- Preheat the oven to 425°F (218°C).
- Prepare the beets: Trim off greens, scrub under water, rub with olive oil, and sprinkle with salt.
- Roast the beets in a covered dish for 45-90 minutes until fork-tender.
- Slice the fennel and toss with olive oil, salt, and pepper, then roast for 20-25 minutes.
- Let the roasted beets cool slightly before peeling.
- In a skillet, mix walnuts and panko, and toast over medium heat for 5-7 minutes.
- Combine vinaigrette ingredients in a jar and shake well.
- In a large bowl, toss beets, fennel, chickpeas, walnut crumbs, parsley, dill, and most of the vinaigrette.
- Gently fold in orange pieces and avocado. Top with remaining walnut crumbs and vinaigrette.
Notes
This salad can be made in advance. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, vegetarian, beets, fennel, healthy, summer, Mediterranean
