Winter beet salad

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Ingredients

• 2 medium fresh beets                                                                        

• 5 ounces salad greens

• 1 small fennel bulb

• 1/4 cup hazelnuts

• 1 cup radicchio

• 1 cup pecans

• 1 cup pomegranate arils

• 2 tablespoons olive oil

• 2 tablespoons orange juice

• 1 tablespoon white vinegar

• 1/4 teaspoon onion powder

• Salt and black pepper to taste

• 2 ounces crumbled cheese

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DIRECTIONS

1. Preheat the oven to 400°F.

2. Slice the beets, add some olive oil and a pinch of salt and black pepper. Place the beets in an even layer on baking sheet. Roast for 20-25 minutes or until tender. Rest it to cool before adding to the salad.

3. Add the pecans to the baking sheet and add a pinch of salt. Bake at 400°F for 10-15 minutes, stirring 2-3 time throughout cooking. Take them out from the oven and spread to cool.

4. Grate the salad greens, radicchio, and fennel bulb after thorough cleaning.

5. Add the salad greens, fennel bulb, and radicchio to a large bowl. Add the pomegranate arils, beets, pecans and crumbled cheese. Give the salad mixture a gentle toss.

6. For making the dressing, combine the olive oil, vinegar, orange juice and a pinch of salt and black pepper in a bowl or glass jar.  The salad can be eaten without dressing or served with the dressing. Enjoy!