Roasted Beets and Fennel Salad with Candied Hazelnuts
Making this salad is like participating in a well-choreographed dance in the kitchen.
Keywords
- dinner
- lunch
- main
- weeknight meals
- easy
- recipe
- roasted beets and fennel salad with candied hazelnuts
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Cooking tools:
- Aluminum foil
- Roasting pan
- Oven
- Paper towel
- Toothpick
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Baking sheet
- Parchment paper
- Whisk
- Measuring spoon
- Serving platter
- Kitchen shears
- Spoon
Ingredients
- 1 ½ pounds baby rainbow beets, trimmed and cleaned
- 1 large fennel
- 2 tablespoons lemon juice
- 1 teaspoon grainy mustard
- 2 teaspoons honey
- 1/4 cup extra-virgin olive oil, plus additional as required
- 1 tablespoon chopped dill
- Kosher salt, as needed
- Black pepper, as needed
- 2 blood oranges (or regular oranges), cut into individual segments
- 1 cup whole hazelnuts, toasted with skins removed
- 1/2 cup confectioners sugar
- 1/2 teaspoon kosher salt
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