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Roasted Beet, Orange, and Fennel Salad with Balsamic Vinaigrette

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Kidney-Friendly, Kosher, Lupine-Free, Mollusk-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Tree-Nut-Free, Vegetarian, Wheat-Free
Roasted Beet, Orange, and Fennel Salad with Balsamic Vinaigrette

recipe image
Ingredients:

  • 2 very large or 4 medium beets peeled
  • 2 tablespoons olive oil
  • 2 navel oranges
  • 1/8 piece of fennel bub and a few pieces of the fronds for garnish For the Dressing
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 garlic clove pressed or grated
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste

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