Description
A vibrant and earthy fennel salad featuring roasted beets, shaved asparagus, and Asiago cheese, finished with olive oil and lemon juice for a refreshing touch.
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
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Clean and peel the beets, then slice them into thin rounds. Spread them on the baking sheets and sprinkle with salt and pepper.
- Roast the beets for 30 minutes.
- While beets are roasting, core and slice the fennel bulbs thinly.
- Use a vegetable peeler to shave thin ribbons of asparagus and Asiago cheese.
- When ready to serve, layer fennel, beets, asparagus, more beets, Asiago cheese, and toasted walnuts on serving plates.
- Sprinkle with salt and pepper.
- Drizzle with lemon juice and a generous portion of olive oil before serving.
Notes
- Use both red and golden beets for a colorful presentation.
- To make it vegan, omit the Asiago cheese or use a plant-based alternative.
- Shaving the asparagus thinly helps it blend better with the other salad components.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
