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Roasted Beet, Fennel, And Walnut Salad

Nutrition per serving    (USDA % daily values)
CAL
116
FAT
12%
CHOL
0%
SOD
15%

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Ingredients for 12 servings

Dressing

1/2 teaspoon kosher salt

1 tablespoon finely crumbled feta cheese (optional)

6 ounces fresh baby spinach

2 tablespoons reserved minced fennel leaves

Garnish

3 tablespoons honey

3 tablespoons champagne vinegar

2 cups sliced Belgian endive (about 2 small heads)

2 tablespoons fresh orange juice

1 pinch nutmeg , to taste

1/4 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper or tricolor pepper

1 teaspoon freshly grated orange rind

salad

2 teaspoons extra virgin olive oil

2 teaspoons dijon mustard

2 tablespoons freshly chopped basil

2 fennel bulbs , with stalks (1 1/4 pounds)

6 beets

1/3 cup coarsely chopped walnuts , toasted

1 1/2 teaspoons vegetable oil or olive oil

1/2 teaspoon finely minced fresh shallot , to taste (optional)

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