FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Fennel & Roasted Beet Salad With Bleu Vinaigrette

More from this source
Related tags
salad low carb vegetarian thanksgiving lunch
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 medium fennel bulb , thinly sliced

1/2 lb spinach

1 bunch arugula (or other greens to taste)

1 lb beet , cooked, peeled, and cut in small wedges

1 small radicchio , torn into bite-sized pieces

2 ounces blue cheese , crumbled

2 tablespoons white wine vinegar

1 tablespoon lemon juice

salt and pepper

1 shallot , minced

1/2 cup walnuts , chopped and toasted (see note)

1/4 cup extra virgin olive oil

Bleu Vinaigrette

1 teaspoon Dijon mustard

You might also like

Chopped Roasted Beet Salad With Feta And Lemon...
White On Rice Couple
Lulu’s Roasted Beet Bruschetta On Endive With C...
Lulu Powers
Roasted Beets With Edamame And Arugula
Whole Living
Summer Roasted Beet Salad
Tokyo Terrace
Roasted Beet Salad With Ricotta Salata And Pist...
Big Girls Small Kitchen
Roasted Cauliflower, Beet, and Farro Salad
Joy The Baker
Roasted Beet And Blood Orange Salad With Spicy...
101 Cookbooks
Roasted Beet And Goat Cheese Salad
Roasted Beets With Wild Arugula And Goat Cheese
Cristina Ferrare
Roasted Beet Salad With Oranges
The Family Dinner