Fresh Fennel & Roasted Golden Beets with Orange

This salad has everything I love: texture contrast (crunchy, chewy, & smooth); bright colors (gold, purple, white, & green); a little sweetness and some saltiness; and a heft that makes me feel full.  3/4 of a fennel bulb was waiting for me to use it and I had originally thought I would buy another, roast them, and add oranges & walnuts. Sprouts was out, however, and so I found myself standing in the produce section looking at all the vegetables to see what else would fit into the flavor profile I had in mind.

Golden beets leapt off the shelf into my basket and I was ready to go!  I was also lucky because my international grocery had fresh gluten rolls available; I swapped them out for my original plan of cannellini beans.  Marinated in the same flavors as the dressing, then baked, these high-protein bites are toothsome, filling, and a perfect fit for this warm salad.

  • Kale
  • Roasted golden beets (olive oil, salt & pepper, orange slices) – warm slightly before adding to salad
  • Fresh fennel bulb, finely sliced
  • Roasted assorted pearl onions – – warm slightly before adding to salad
  • Marinated, baked gluten rolls (Trader Joe’s Grapefruit jam, Dijon mustard, Sriracha, Bragg’s Liquid Aminos, Balsamic vinegar, Orange juice) – – warm slightly before adding to salad
  • Roasted orange slices (olive oil, salt & pepper)
  • Toasted walnuts with roasted, crushed fennel seed

Dressing:

  • Olive oil
  • White wine vinegar
  • Balsamic vinegar
  • Toasted walnut oil
  • Dijon mustard
  • Orange juice & zest
  • Honey
  • Coriander
  • Thyme
  • Fennel seeds, roughly crushed
  • 2 crushed garlic cloves
  • Salt & pepper
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