Roasted Beet, Fennel, and Walnut Salad

Salad:

• 6 beets
• 1 1/2 teaspoons canola oil
• 2 (1 1/4-pound) fennel bulbs with stalks
• 2 cups sliced Belgian endive (about 2 small heads)
• 1/3 cup coarsely chopped walnuts, toasted
• 1 (6-ounce) package fresh spinach (about 8 cups) 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper 

Dressing:

• 3 tablespoons red wine vinegar
• 3 tablespoons honey
• 1 teaspoon grated orange rind
• 2 tablespoons fresh orange juice 
• 2 tablespoons chopped fresh basil
• 2 teaspoons extravirgin olive oil 
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt

Preheat oven to 400°.

To prepare salad, leave root and 1 inch of stem on beets; scrub with a vegetable brush. Peel and cut beets into 1/2-inch-thick wedges. Place beets on a jelly-roll pan. Drizzle with canola oil; toss well to coat. Bake at 400° for 45 minutes or until beets are tender, stirring every 20 minutes.

Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard cores. Cut the bulbs into 1/4-inch slices. Combine fennel slices, endive, and next 4 ingredients (through pepper) in a large bowl; toss gently.

To prepare dressing, combine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing mixture over fennel mixture. Add beets to bowl; toss to combine. Sprinkle with chopped fennel fronds. Serve immediately.

Serves 12; 87 calories.

VERDICT:  I fudged a little on this and bought pre-cooked beets.  I also skipped the pricey endive.  I probably shouldn't judge, since it probably would have been better as written, but toss.  It tasted like I just threw a bunch of things in a bowl, not like ingredients chosen to go well together.