Beets and fennel compliment each other perfectly in this easy salad recipe.
There’s something about pickled beets that just doesn’t sit well with me. I think my mother did something awful with them, because I can’t stand to look at them, much less eat them.
Now, roasted beets are a different story. They have such a gorgeous color, and are tender, and so sweet. Perfect in this beet salad recipe from Not Derby Pie.
I’ve modified the original recipe to reduce the fat. There was just a bit too much walnut oil and walnuts in the original recipe to make this a skinny salad. Walnuts are a good for you fat, but too much fat is still too much fat.
There is big flavor in the orange and walnut dressing. Add a bed of spicy fennel, topped with roasted beets, sliced oranges and a sprinkle of toasted walnuts, and I could make an entire meal of this colorful salad.
Happy, healthy cooking!
- 2 large beets, roasted and sliced - directions below
- 1 large fennel, thinly sliced
- 1 large orange, zested, sectioned and sections halved
- ¼ cup walnut pieces, toasted
- 2 tsp orange zest
- 1 small shallot, minced
- ¼ cup orange juice
- ¼ cup champagne vinegar
- ? cup walnut oil
- 1. Preheat oven to 375. Wrap beets in aluminum foil and place on baking sheet. Bake 45 minutes to an hour, until beets are tender. Allow beets to cool, then peel, halve and slice into sections.
- 2. Toast fennel seeds and walnuts in separate pans. Set aside the walnuts.
- 3. Add fennel to orange juice, orange zest, vinegar, walnut oil and shallots. Combine to make dressing.
- 4. Add enough dressing to fennel in a large bowl to your taste and toss to coat. I prefer not to overdress a salad, so I didn't use all the dressing in this salad.
- 5. Add enough dressing to lightly dress the beats and toss to coat.
- 6. Layer fennel, beets, and oranges on a platter.
- 7. Pour a little more dressing over the salad and top with walnuts. Season with salt and pepper to taste.
What’s good for me in this dish?
Beets contain folate, manganese, potassium, vitamin C, and fiber. Colorful, they are loaded with phytonutrients and provide wonderful antioxidant benefits, and are thought to fight certain types of cancer such as colon cancer. They also promote heart heath by potentially lowering cholesterol levels.
Fennel is a good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper. It’s also a good source of fiber, Vitamin C, Folate, Potassium and Manganese. Fennel provides antioxidant protection and immune support.
Amount Per Serving for salad without dressing:
Total Fat: 4.80g
Total Carbs: 14.45g
Dietary Fiber: 4.19g
Old Weight Watchers Points 2
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.
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