Fennel & Roasted Beet Salad With Bleu Vinaigrette

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 lb beet, cooked, peeled, and cut in small wedges
• 1/4 cup olive oil
• salt and pepper
• 1 medium fennel bulb, thinly sliced
• 1 small radicchio, torn into bite-sized pieces
• 1/2 lb spinach
• 1 bunch arugula (or other greens to taste)
• 1/2 cup walnuts, chopped and toasted (see note)
• 1 shallot, minced
• 2 tablespoons wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1/4 cup extra virgin olive oil
• 2 ounces blue cheese, crumbled
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 grease a cookie sheet or baking pan.
• 3 toss cooked beets with olive oil, salt and pepper and spread in a layer on greased pan. roast for 25 minutes and allow to cool.
• 4 combine beets, fennel, radicchio, spinach, arugula and walnuts in a salad bowl. toss with bleu vinaigrette and serve.
• 5 to make bleu vinaigrette:.
• 6 with a fork, whisk the shallot, vinegar, lemon, mustard and bleu cheese together.
• 7 continuing to whisk, slowly drizzle olive oil. season to taste with salt and pepper.