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Roasted Beet & Fennel Salad

Meal: 159 cal Protein: 2 g Carbs: 11 g Fat: 13 g

Serving size 8 159 call Protein: 2 g Carbs: 11 g Fat: 13 g

Ingredients

  • 2 Lg Bulbs Fennel , cut into large chunks
  • 2 Lg Golden Beets , cut into large chunks
  • 2 Tbsp Olive Oil
  • Sea Salt & Pepper
  • ½ C Pignoli
  • 1 Tbsp Honey
  • 2 Tbsp Citrus Champagne Vinegar (or other mild vinegar)
  • 1 Orange , zested & juiced
  • 2 Tbsp Olive Oil
  • Sea Salt & Pepper
  • Assorted Greens

Directions

  1. PreHeat oven to 425F. Parchment line a baking sheet.
  2. Place beets and fennel on baking sheet. 
  3. Toss with EVOO and Sea Salt. 
  4. Bake for 30 minutes or until crispy and golden
  5. Remove from oven.
  6. Toast pignolis in a dry skillet on medium heat until golden. Remove from heat.
  7. Whisk together Honey, Vinegar, Juice, Zest, Salt & Pepper.
  8. And toss in a salad bowl with vegetables and pignoli. 
  9. Serve over greens.
Sandy
  • Hurdle 9: Prepared Foods
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