Roasted Beet & Fennel Salad with Vanilla Tarragon Vinaigrette

Name: Roasted Beet & Fennel Salad with Vanilla Tarragon Vinaigrette
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: American,
Ingredients: 2 medium beets; 1 large fennel bulb; 2 tbsps olive oil; 1 package (6 oz) mixed salad greens; 2 seedless oranges peeled and thinly sliced; 1/2 cup sliced red onion; 6 tbsps olive oil; 3 tbsps white wine vinegar; 2 tsps McCormick Gourmet™ Tarragon; 1 tsp McCormick® Pure Vanilla Extract; 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt; 1/2 tsp sugar; 1/4 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground

Roasting beets and fennel intensifies their flavor. Drizzled with a tarragon-infused vinaigrette, this is a perfect salad for fall entertaining.

20m

PREP TIME

1hr

COOK TIME

234

CALORIES

13

INGREDIENTS

Servings: 6

Ingredients

Roasted Beet & Fennel Salad
2 medium beets
1 large fennel bulb
2 tablespoons olive oil
1 package (6 ounces) mixed salad greens
2 seedless oranges, peeled and thinly sliced
1/2 cup sliced red onion
Vanilla Tarragon Vinaigrette
6 tablespoons olive oil
3 tablespoons white wine vinegar
2 teaspoons McCormick Gourmet™ All Natural Tarragon
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon sugar
1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper

INSTRUCTIONS

1 Preheat oven to 425°F. Remove greens and bottom roots from beets. Wrap beets with foil. Roast 45 to 60 minutes or until beets are tender when pierced with small knife. Cool until able to handle. Peel beets and cut into slices
2 Meanwhile, trim base from fennel bulb. Reserve fennel fronds for garnish. Cut fennel into wedges. Toss with 2 tablespoons of the oil. Arrange fennel in single layer on foil-lined shallow baking pan sprayed with no stick cooking spray. Roast fennel 25 to 30 minutes, turning halfway through cook time. Cool
3 Mix remaining 6 tablespoons oil, vinegar, tarragon, vanilla, sea salt, sugar and pepper in small bowl with wire whisk until well blended. Divide greens, oranges, beets, fennel and red onion among 6 salad plates. Serve with dressing. Garnish with fennel fronds, if desired