Roasted Beet, Fennel And Walnut Salad

• 6 beets
• 1/2 tsp canola oil
• 2 (1 1/4 lbs) fennel bulb
• 2 cups sliced endive (2 small heads)
• 1/3 cup coarsely chopped walnuts, toasted
• 1 6 oz package fresh spinach
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• Dressing:
• 3 T red wine vinegar
• 3 T honey
• 1 tsp grated orange rind
• 2 T fresh orange juice
• 2 T chopped fresh basil
• 2 tsp olive oil
• 2 tsp dijon mustard
• 1/2 tsp kosher salt

1. 1. Preheat oven to 400
2. 2. Prepare salad - leave root and 1 inch of stem on beets, scrub, peel into wedges, drizzle with oil; bake for 45 minutes or until tender, stirring every 20 minutes.
3. 3. Trim outer edges of fennel; mince fronds. Cut fennel into 1/4 inch slices. Combine fennel, endive, and next 4 ingredients and toss.
4. 4. Make dressing; drizzle onto fennel mixture. add beets to bowl; top with fennel fronds

beets, canola oil, fennel bulb, endive, walnuts, fresh spinach, kosher salt, pepper, dressing, red wine vinegar, t, orange rind, t, t, olive oil, mustard, kosher salt

Taken from www.epicurious.com/recipes/member/views/roasted-beet-fennel-and-walnut-salad-50076622 (may not work)