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, plain

  ⅓ cup or 36g

• Chickpeas

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

  1 cup or 240g

• Walnuts

  Nuts, english

  ⅓ cup, chopped or 39g

Directions

1. Preheat the oven to 425°F.
2. Trim beet greens and most of the stalks, scrub clean, and rub with about 1 tablespoon olive oil. Place in a baking dish with water reaching 1/4 inch up the sides, cover tightly with foil or a lid, and roast until fork-tender, 50–90 minutes. Cool until easy to handle.
3. Slice fennel bulbs (reserve fronds), toss with about 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a sheet pan and roast until tender and browned, 20–25 minutes. Cool slightly.
4. Peel the cooled beets under running water and slice thinly.
5. Make the walnut crumb: In a skillet over medium heat, warm about 1 tablespoon olive oil. Add walnuts and toast about 1–2 minutes. Stir in the seasoned bread crumbs and cook until golden, about 2 minutes. Add crushed red pepper flakes and a pinch of salt; cook 30 seconds more. Transfer to a plate to cool.
6. Make the vinaigrette: In a jar, combine remaining olive oil, lemon juice, Dijon, paprika, lemon zest, and orange zest. Season with salt and pepper; add a little maple syrup only if needed to balance tartness. Shake until emulsified.
7. Assemble the salad: In a large bowl, combine the sliced beets, roasted fennel, chickpeas, parsley, dill, and some chopped fennel fronds. Add about half of the walnut crumb. Drizzle with vinaigrette and toss gently to coat; season to taste.
8. Finish with orange segments and diced avocado, then sprinkle the remaining walnut crumb over the top. Serve immediately.