5 from 2 votes
Fennel Salad with Roasted Beets and Shaved Asparagus
Fennel Salad with Roasted Beets and Shaved Asparagus - An amazing fennel salad with bright flavors and earthy olive oil drizzled over the top.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
6
Calories:
276 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 bunches beet I used gold and red
- 2 fennel bulb large
- 1 bunch asparagus thick
- 4 ounces Asiago cheese
- 1 cup walnuts broken into pieces, toasted
- 1/2 lemon
- olive oil
- salt and pepper
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 276
% 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.