Herbed Chicken & Spinach Soup
salads sides

Roasted Beet & Fennel Salad with Vanilla Tarragon Vinaigrette

Roasting beets and fennel intensifies their flavor. Drizzled with a tarragon-infused vinaigrette, this is a perfect salad for fall entertaining.
  • 20m

    prep time

  • 1h

    Cook Time

  • 234

    Calories

  • 13

    Ingredients

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Ingredients

6

Servings

Roasted Beet & Fennel Salad

  • 2 medium beets
  • 1 large fennel bulb
  • 2 tablespoons olive oil
  • 1 package (6 ounces) mixed salad greens
  • 2 seedless oranges, peeled and thinly sliced
  • 1/2 cup sliced red onion

Vanilla Tarragon Vinaigrette

Instructions

  • Preheat oven to 425°F. Remove greens and bottom roots from beets. Wrap beets with foil. Roast 45 to 60 minutes or until beets are tender when pierced with small knife. Cool until able to handle. Peel beets and cut into slices

  • Meanwhile, trim base from fennel bulb. Reserve fennel fronds for garnish. Cut fennel into wedges. Toss with 2 tablespoons of the oil. Arrange fennel in single layer on foil-lined shallow baking pan sprayed with no stick cooking spray. Roast fennel 25 to 30 minutes, turning halfway through cook time. Cool

  • Mix remaining 6 tablespoons oil, vinegar, tarragon, vanilla, sea salt, sugar and pepper in small bowl with wire whisk until well blended. Divide greens, oranges, beets, fennel and red onion among 6 salad plates. Serve with dressing. Garnish with fennel fronds, if desired

Nutrition information (per Serving)

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