Roasted Beet and Fennel Salad with Walnut Crumble

1 servings of roasted beet and fennel salad with walnut crumble contains 454 Calories. The macronutrient breakdown is 36% carbs, 55% fat, and 9% protein. This is a good source of protein (18% of your Daily Value), fiber (51% of your Daily Value), and potassium (27% of your Daily Value).
- Makes
- 4 servings
- Prep Time
- 20 minutes
- Cook Time
- 90 minutes
Ingredients
Lemon zest
1 lemon or 4g
Crushed red pepper flakes
¼ tsp or 0.08g
Maple syrups
1 tsp or 7g
Directions
- Preheat the oven to 425°F.
- Trim the greens and most of the stalks from the beets, leaving some stalk intact. Wash, scrub, and lightly rub the beets with olive oil.
- 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.
- 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.
- Peel the cooled beets under cool water and slice thinly.
- 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.
- 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.
- 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.
- Top with orange pieces and avocado chunks, add vinaigrette, and sprinkle remaining walnut crumbs on top or serve on the side.
Nutrition Facts
For 1 servings of roasted beet and fennel salad with walnut crumble (400g)
Nutrient | Value | %DV |
---|---|---|
Calories | 454 | |
Fats | 30g | 38% |
Saturated fats | 4g | 20% |
Trans fats | 0g | |
Cholesterol | 0.1mg | 0% |
Sodium | 793mg | 34% |
Carbs | 44g | 16% |
Net carbs | 29g | |
Fiber | 14g | 51% |
Sugar | 16g | |
Protein | 10g | |
Calcium | 154mg | 15% |
Iron | 4mg | 48% |
Potassium | 1273mg | 27% |
Vitamin D | 0μg | 0% |
Vitamins and Minerals | ||
Alpha carotene | 16μg | |
Beta carotene | 1162μg | |
Caffeine | 0mg | |
Choline | 57mg | 10% |
Copper | 1mg | 58% |
Fluoride | 4μg | |
Folate (B9) | 223μg | 56% |
Lycopene | 0μg | |
Magnesium | 99mg | 24% |
Manganese | 2mg | 66% |
Niacin | 3mg | 18% |
Pantothenic acid | 1mg | 30% |
Phosphorus | 229mg | 33% |
Retinol | 0μg | |
Riboflavin (B2) | 0.2mg | 18% |
Selenium | 6μg | 11% |
Theobromine | 0mg | |
Thiamine | 0.2mg | 20% |
Vitamin A IU | 2039IU | |
Vitamin A | 102μg | 11% |
Vitamin B12 | 0μg | 2% |
Vitamin B6 | 1mg | 40% |
Vitamin C | 56mg | 62% |
Vitamin D IU | 0IU | |
Vitamin D2 | 0μg | |
Vitamin D3 | 0μg | |
Vitamin E | 4mg | 26% |
Vitamin K | 220μg | 184% |
Zinc | 2mg | 17% |
Sugars | ||
Sugar | 16g | |
Sucrose | 1g | |
Glucose | 1g | |
Fructose | 0.4g | |
Lactose | 0g | |
Maltose | 0.2g | |
Galactose | 0g | |
Starch | 6g | |
Fats | ||
Saturated fats | 4g | 20% |
Monounsaturated fats | 16g | |
Polyunsaturated fats | 8g | |
Trans fats | 0g | |
Fatty Acids | ||
Total omega 3 | 1g | |
Total omega 6 | 4g | |
Alpha Linolenic Acid (ALA) | 0g | |
Docosahexaenoic Acid (DHA) | 0g | |
Eicosapentaenoic Acid (EPA) | 0g | |
Docosapentaenoic Acid (DPA) | 0g | |
Amino Acids | ||
Alanine | 0.3g | |
Arginine | 1g | |
Aspartic acid | 1g | |
Cystine | 0.1g | |
Glutamic acid | 2g | |
Glycine | 0.4g | |
Histidine | 0.2g | |
Hydroxyproline | 0g | |
Isoleucine | 0.3g | |
Leucine | 1g | |
Lysine | 0.4g | |
Methionine | 0.1g | |
Phenylalanine | 0.4g | |
Proline | 0.4g | |
Serine | 0.4g | |
Threonine | 0.3g | |
Tryptophan | 0g | |
Tyrosine | 0.2g | |
Valine | 0.4g |