Roasted Beet, Fennel, And Walnut Salad

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Ingredients

6 beets

1 1/2 teaspoons canola oil

2 (1 1/4-pound) fennel bulbs with stalks

2 cups sliced Belgian endive (about 2 small heads)

1/3 cup coarsely chopped walnuts, toasted

1 (6-ounce) package fresh spinach (about 8 cups)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons red wine vinegar

3 tablespoons honey

1 teaspoon grated orange rind

2 tablespoons fresh orange juice

2 tablespoons chopped fresh basil

2 teaspoons extravirgin olive oil

2 teaspoons Dijon mustard

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