Fennel Salad with Roasted Beets and Shaved Asparagus
User Reviews
5.0
3 reviews
Excellent
Fennel Salad with Roasted Beets and Shaved Asparagus
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Fennel Salad with Roasted Beets and Shaved Asparagus - An amazing fennel salad with bright flavors and earthy olive oil drizzled over the top.
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Ingredients
- 2 bunches beets (I used gold and red)
- 2 large fennel bulbs
- 1 bunch thick asparagus
- 4 ounces Asiago cheese
- 1 cup toasted walnuts, broken into pieces
- 1/2 lemon
- olive oil
- salt and pepper
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Instructions
- Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
- Clean and peel the beets, then slice them into thin rounds. Spread out on the baking sheets. Sprinkle with salt and pepper, then roast for 30 minutes. Meanwhile, core and slice the fennel bulbs thin.
- Use a veggie peeler to shave thin ribbons of asparagus and Asiago cheese. When ready to serve, stack fennel, beets, asparagus, more beets, Asiago cheese and toasted walnuts onto serving plates. Sprinkle with salt and pepper.
- Drizzle each plate with a little lemon juice and a generous portion of olive oil.
Nutrition Information
Show Details
Serving
1cup
Calories
276kcal
(14%)
Carbohydrates
19g
(6%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
12mg
(4%)
Sodium
410mg
(17%)
Potassium
848mg
(24%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
845IU
(17%)
Vitamin C
18.6mg
(21%)
Calcium
312mg
(31%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 276kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 410mg | 17% |
| Potassium | 848mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 312mg | 31% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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