Roasted Beet and Fennel Salad with Walnut Crumble

Ingredients

• Beets

  Raw

  4 beet or 328g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lemon zest

  1 lemon or 4g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  ½ tsp or 3g

• Parsley

  Raw

  ½ cup or 30g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Paprika

  Spices

  ⅛ tsp or 0.3g

• Maple syrups

  1 tsp or 7g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Bread crumbs

  Dry, grated, seasoned

  ⅓ cup or 40g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Walnuts

  Nuts, black, dried

  ⅓ cup, chopped or 42g

Directions

1. Preheat the oven to 425°F.
2. Prepare the beets by trimming the greens and most of the stalks, leaving some stalk intact. Wash and scrub the beets, then lightly rub with olive oil.
3. Place the beets in a baking dish with water reaching 1/4-inch up the sides. Cover with a lid or foil and roast for 50-90 minutes until fork-tender.
4. Meanwhile, slice the fennel bulbs, toss with olive oil, salt, and pepper, and roast on a sheet pan for 20-25 minutes until tender and browned.
5. Peel the cooled beets under cool water and slice thinly.
6. In a frying pan, heat olive oil and toast walnuts for 90 seconds. Add panko and cook for 2 minutes, then add red pepper flakes and salt, cooking for 30 seconds more.
7. Combine olive oil, lemon juice, mustard, paprika, lemon zest, and orange zest in a jar. Shake until emulsified, seasoning with salt, pepper, and maple syrup if needed.
8. In a large bowl, combine roasted beets, fennel, chickpeas, most of the walnut crumbs, lemon zest, lemon juice, parsley, dill, and fennel fronds. Toss to coat and season.
9. Top with orange pieces and avocado chunks, add vinaigrette, and sprinkle remaining walnut crumbs on top or serve on the side.

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