Meatless Monday: Roasted Fennel & Beet Salad with Citrus Vinaigrette

IMG_8554I whipped this meal up one night while the hub was away last week & boy oh boy was it tasty! First off, I love beets & fennel – so I was already pumped up for this meatless Monday dish! However, I added the burst of flavor with all the citrus fruits & it really took this salad to the next level!

Lets get roasting…

  1. Preheat oven to 400degrees & line a cookie sheet with parchment paper
  2. Prepare 1/2C quinoa per package directions – set aside
  3. Clean 4 beets & trim stalks off the fennel (toss) – dice up the beets & fennel heads to bite size pieces (~1inch cubes)
  4. Place beets/fennel on a lined cookie sheet, drizzle EVOO & toss with salt/pepper – bake for 45minutes or until beets are tender
  5. While baking, whisk together 1 minced shallot, 1/8C EVOO, 2T fresh lime juice, 2T fresh lemon juice, 1.5T orange juice & 1t dijon mustard

Remove baked veggies from oven, combine with quinoa in a large bowl & drizzle citrus vinaigrette on it to taste! I only used about a fourth of the dressing & saved the remainder for a salad the following day.

Hope you enjoy!

Nutritional Info Per Serving wo Dressing (Serves 2):  260 calories – 2 grams of fat – 53 carbs – 9 grams of protein

Continue reading for ingredient list & original recipe…

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