Fennel Salad
A lovely Fennel Salad with Roasted Beets and Shaved Asparagus drizzled in olive oil… Heaven! I’m keeping it short and sweet today… I adore crisp fennel salad, no matter the variety. Some people pair fennel with citrus segments, others with apples and celery. However, something about the cool licorice anise flavor of fennel against hot roasted beets makes my heart sing! Drizzle some amazing olive oil over a gorgeous Fennel Salad with Roasted Beets and Shaved Asparagus, and you have a thing of beauty on your hands. Add thin slivers of raw asparagus, rich nutty Asiago, and walnuts, and I am a happy, happy girl.
What Ingredients You Will Need
2 bunches beets (I used gold and red) 2 large fennel bulbs 1 bunch thick asparagus 4 ounces Asiago cheese 1 cup toasted walnuts, broken into pieces 1/2 lemon Olive oil Salt and black pepper
How to Make This Fennel Salad Recipe
Instructions… Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Clean and peel the beets, then slice them into thin rounds. Spread out on the baking sheets. Sprinkle with salt and pepper, then roast for 30 minutes. Meanwhile, core and slice the fennel bulbs thin. Use a veggie peeler to shave thin ribbons of asparagus and Asiago cheese (or a mandoline slicer). When ready to serve, stack fennel, beets, asparagus, more beets, Asiago cheese and toasted walnuts onto serving plates. (Or you can toss the whole salad and serve that way.) Sprinkle with salt and pepper. Drizzle each plate with a little fresh lemon juice and a generous portion of extra virgin olive oil for garnishes.
How long does this asparagus salad side dish last?
You can store this side salad in an airtight container in the refrigerator for 3 to 5 days.
What benefits does fennel have?
Fennel is a high-nutrition root vegetable and could help improve heart health, suppress appetite, and even reduce inflammation. Check the printable recipe card below for the total time and nutrition information including calories, carbohydrates, protein, sodium, potassium, fiber, vitamin c, and calcium percentages. Share This Recipe With Friends!
