Roasting beets and fennel intensifies their flavor. Drizzled with a tarragon-infused vinaigrette, this is a perfect salad for fall entertaining.

Makes 6 servings.

Prep Time: 20 minutes
Cook Time: 1 hour

Nutritional Information

For 1 serving
Calories: 234
Sodium: 224mg
Fat: 18g
Carbohydrates: 16g
Cholesterol: 0mg
Fiber: 4g
Protein: 2g

Roasted Beet & Fennel Salad with Vanilla Tarragon Vinaigrette

• Fiber Rich

Ingredients

2 medium beets
1 large fennel bulb
1/2 cup olive oil, divided
3 tablespoons white wine vinegar
2 teaspoons McCormick® Gourmet Collection Tarragon Leaves
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon sugar
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 package (6 ounces) mixed salad greens
2 seedless oranges, peeled and thinly sliced
1/2 cup sliced red onion

Directions

1. Preheat oven to 425°F. Remove greens and bottom roots from beets. Wrap beets with foil. Roast 45 to 60 minutes or until beets are tender when pierced with small knife. Cool until able to handle. Peel beets and cut into slices.

2. Meanwhile, trim base from fennel bulb. Reserve fennel fronds for garnish. Cut fennel into wedges. Toss with 2 tablespoons of the oil. Arrange fennel in single layer on foil-lined shallow baking pan sprayed with no stick cooking spray. Roast fennel 25 to 30 minutes, turning halfway through cook time. Cool.

3. Mix remaining 6 tablespoons oil, vinegar, tarragon, vanilla, sea salt, sugar and pepper in small bowl with wire whisk until well blended. Divide greens, oranges, beets, fennel and red onion among 6 salad plates. Serve with dressing. Garnish with fennel fronds, if desired.

Print full Recipe

Print full Recipe | 4x6 | 3x5

You may also enjoy...

Recipes that use McCormick® Gourmet Collection Tarragon Leaves