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

1. Preheat oven to 400u0b0.
2. 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 400u0b0 for 45 minutes or until beets are tender, stirring every 20 minutes.
3. 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.
4. 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.

salad, beets, canola oil, endive, walnuts, fresh spinach, kosher salt, freshly ground black pepper, dressing, red wine vinegar, honey, orange rind, orange juice, fresh basil, extravirgin olive oil, mustard, kosher salt

Taken from www.myrecipes.com/recipe/roasted-beet-fennel-walnut-salad (may not work)