Description
This vibrant and flavorful Fennel Salad with Roasted Beets and Shaved Asparagus is a delightful combination of fresh vegetables, nutty Asiago cheese, and crunchy walnuts, all tossed in a zesty lemon dressing. Perfect as a light and refreshing side dish.
Ingredients
- 2 bunches beets (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 pepper
For the Salad:
Instructions
- Preheat the oven: Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
- Prepare the beets: Clean, peel, and slice the beets into thin rounds. Spread on baking sheets, season with salt and pepper, then roast for 30 minutes.
- Prep the fennel and asparagus: Core and slice the fennel bulbs thinly. Use a vegetable peeler to shave the asparagus and Asiago cheese into thin ribbons.
- Assemble the salad: Layer fennel, beets, asparagus, more beets, Asiago cheese, and walnuts on serving plates. Season with salt and pepper.
- Finish with dressing: Drizzle each plate with lemon juice and olive oil.
Notes
- This salad is best served fresh to preserve the crunchiness of the vegetables.
- You can customize this salad by adding your favorite nuts or cheese.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 276 kcal
- Sugar: 7g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: n/a
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 12mg
