Roasted Beet and Fennel Salad

Ingredients

• Fennel bulb

  raw

  1 bulb or 234g

• Beets

  raw

  2 beet or 164g

• Balsamic vinegar

  1 tbsp or 16g

• Olive oil

  1 tbsp or 14g

• Salt

  table

  ¼ tsp or 2g

Directions

1. Preheat the oven to 400° F. Line a rimmed baking sheet with parchment for easier cleanup.
2. Trim the fennel, removing tough stalks and core, then thinly slice the bulb. Peel the beets if desired, then slice thinly to similar thickness as the fennel for even cooking.
3. In a large bowl, combine the sliced fennel and beets with olive oil, balsamic vinegar, and salt. Toss until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast for about 20 minutes, stirring once halfway, until tender and lightly caramelized at the edges.
6. Let cool slightly, then serve warm or at room temperature.