This hearty salad is very satisfying and has that great autumn flavor from the roasted fall veggies. The dressing has been my standard house dressing since college (wow, its hard to even believe!) It turns out that there is no better salad for this dressing… it finally met its match! There will be a little dressing left over, which is a good thing cause you can just throw it over any greens or veggies over the following week or so.
5oz Baby Spinach 3-4 small golden beats 1 med head of fennel, plus a handful of fronds
Dressing: 1/4 cup Balsamic Vinegar 1/2 cup Olive Oil 1 clove garlic, minced or grated 1 heaping spoonful of whole grain brown mustard pinch of salt fresh ground black pepper
Preheat the oven to 400. Peel and wedge the beets. Remove the fennel fronds and slice the fennel. Toss lightly in olive oil and roast until the veggies show some dark brown caramelization on the edges.
In a small jar with a lid, place all dressing ingredients. Close the lid tightly, and shake to mix.
Place veggies in bowl with spinach, and tear a few of the fennel fronds into the bowl. Toss with dressing to coat evenly.