Roasted Beet and Fennel Salad with Walnut Bread Crumbs
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Roasting Time
1 hr
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Total Time
30 mins
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Servings
4 (main); 8 (side)
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Calories
434 kcal
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Cuisine
Mediterranean, American
Roasted Beet and Fennel Salad with Walnut Bread Crumbs
Description
Roasted Beet and Fennel Salad with Walnut Bread Crumbs features medium-sized red or golden beets roasted gently in water until tender, retaining their moisture and natural flavors. The fennel bulbs are sliced and roasted separately with olive oil, enhancing their mild licorice notes. A crisp topping of finely chopped raw walnuts and panko, seasoned with Aleppo pepper and sea salt, adds a crunchy element. Chickpeas, parsley, dill or fennel fronds, orange pieces, and diced avocado enrich the salad with diverse textures and fresh taste. The citrus vinaigrette, made from lemon and orange zest and juice, Dijon mustard, paprika, sea salt, black pepper, olive oil, and a touch of maple syrup for sweetness if needed, ties all components together with a light, tart finish.
The combination of roasted vegetables and fresh herbs with creamy avocado and crunchy bread crumbs creates a multidimensional salad that is satisfying and refreshing. Serving this salad allows the sweet, earthy beets and mild anise-flavored fennel to shine while the citrus dressing brightens the overall profile. It works well as a starter or as part of a vegetarian meal.
To adjust for dietary needs, the salad can be made gluten-free by substituting gluten-free bread crumbs. Additional chickpeas can be added for a heartier dish. The nuts and bread crumbs can be toasted just before serving for maximum crunch. Using fresh lemon and orange zest in the salad and the dressing enhances the brightness and aroma.
Ingredients
- 3 red beet about 12 to 15 ounces, 340-430g, or golden beet; medium
- 2 fennel bulb reserve fronds for salad, medium
- extra virgin olive oil (for roasting)
- kosher salt or sea salt
- black pepper freshly cracked
- 1 lemon zested and juiced, small
- 1/3 cup walnut raw; finely chopped; 38g
- ⅓ cup panko bread crumbs 25g
- ½ teaspoon Aleppo pepper (or ¼ teaspoon red pepper flakes)
- ½ teaspoon sea salt plus more to taste, flaky or coarse
- 1 cup (160g) chickpeas if canned, drained and rinsed, cooked
- ½ cup parsley flat-leaf Italian; chopped; 6g
- ¼ cup dill or fennel fronds, fresh; finely chopped; 4g
- 1 orange zest it for the dressing, then peel & cut into bite-sized pieces for the salad, medium
- 1 avocado cut into small chunks, large ripe
Citrus Vinaigrette
- 3 tablespoons extra virgin olive oil
- ½ teaspoon lemon zest
- ½ teaspoon orange zest
- 2 tablespoons lemon juice fresh
- 1 teaspoon Dijon mustard or whole grain mustard, plus more to taste
- ⅛ teaspoon sweet paprika or hot paprika
- ¼ teaspoon sea salt plus more to taste
- black pepper freshly cracked, to taste
- 1 teaspoon maple syrup (only if needed to balance the tartness)
Instructions
- Preheat the oven to 425°F/218°C.
- Prep the beets. Trim off the beet greens and most of the stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). Do not trim the beet tails (it results in less juicy beets). Wash and scrub the beets clean. Very lightly rub the beets with olive oil.
- Roast the beets. Place the beets in an ovenproof casserole-style or baking dish (or Dutch oven) and pour water into the pan to go ¼-inch (.6 cm) up the sides. Cover the pan with its lid or aluminum foil. Roast for 45-90 minutes, depending on the size of your beets, or until fork-tender. Medium-sized beets usually take 50 to 60 minutes, larger beets up to 90 minutes.
- Roast the fennel (this can be done simultaneously with the beets). Slice the stalks off from the fennel bulbs. Pick off the fronds and reserve. Slice each bulb in half vertically, then slice horizontally into wedges (1/3 to 1/2 inch thick). Toss the wedges with 1 ½ - 2 tablespoons extra virgin olive oil and season with salt and pepper. Transfer to a rimmed sheet pan. Roast for 20 to 25 minutes, or until the fennel is tender on the inside and browned on the edges. For the fennel fronds, chop 2 to 3 tablespoons worth and set aside for the salad.
- When the beets are cool enough to touch, run them under cool water and peel off the skins (wear gloves if you don’t want to stain your hands). Cut the stems off and discard. Slice the beets thinly into half-moons or thin rounds (if beets are large, thinly slice into quarters).
- Make the walnut bread crumbs. Heat a medium or large frying pan over medium heat. After a minute or two, add 1 tablespoon of extra virgin olive oil and the chopped walnuts. Cook for 90 seconds, stirring frequently to prevent burning. Add the panko and stir continuously for 2 minutes. Add the chili flakes and flaky salt. Cook for another 30 seconds until very aromatic. Take off the heat and transfer to a plate, spread out, and allow to cool.
- Make the citrus vinaigrette. Add the olive oil, lemon juice, mustard, and paprika to a jar with a lid. Add the reserved lemon zest and the orange zest from the salad to the jar. Screw on the lid and shake until emulsified. Taste for seasonings, adding salt and pepper as needed. If too acidic, add a bit of maple syrup and shake again. You can also add the ingredients to a bowl and whisk until emulsified.
- Assemble the salad. Transfer roasted beets and fennel to a large serving bowl. Add the cooked chickpeas. Add ⅔ to ¾ of the walnut bread crumbs, along with 1 teaspoon of the lemon zest, 1 tablespoon of lemon juice, the parsley, dill, and reserved fennel fronds and toss to coat. Season with sea salt and pepper.
- Top with the orange pieces and avocado chunks. Add the vinaigrette and scatter the remaining walnut bread crumbs on top or serve on the side.
Notes
- To make this salad gluten-free, substitute the panko breadcrumbs with a gluten-free alternative.
- Add extra chickpeas to increase protein and make the salad more filling.
- Reserve fennel fronds for garnish or in the herb mix to add fresh, delicate anise flavor.
- Roast beets in water covered to keep them moist and tender throughout roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(main); 8 (side)
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 579mg | 24% |
| Potassium | 1405mg | 30% |
| Fiber | 15g | 60% |
| Sugar | 12g | 24% |
| Vitamin A | 1253IU | 25% |
| Vitamin C | 46mg | 51% |
| Calcium | 144mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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