Ingredients

6 beets

1/2 tsp canola oil

2 (1 1/4 lbs) fennel bulb

2 cups sliced endive (2 small heads)

1/3 cup coarsely chopped walnuts, toasted

1 6 oz package fresh spinach

1/2 tsp kosher salt

1/4 tsp pepper

Dressing:

3 T red wine vinegar

3 T honey

1 tsp grated orange rind

2 T fresh orange juice

2 T chopped fresh basil

2 tsp olive oil

2 tsp dijon mustard

1/2 tsp kosher salt

Preparation

  1. Preheat oven to 400
  2. Prepare salad - leave root and 1 inch of stem on beets, scrub, peel into wedges, drizzle with oil; bake for 45 minutes or until tender, stirring every 20 minutes.
  3. Trim outer edges of fennel; mince fronds. Cut fennel into 1/4 inch slices. Combine fennel, endive, and next 4 ingredients and toss.
  4. Make dressing; drizzle onto fennel mixture. add beets to bowl; top with fennel fronds