Ingredients
2 medium fresh beets1 large sweet potato, peeled and cubed2 tablespoons water4 cups torn Bibb or Boston lettuce1 cup thinly sliced fennel bulb2 tablespoons coarsely chopped walnuts, toastedVINAIGRETTE:3 tablespoons balsamic vinegar1 tablespoon water1 tablespoon honey1 teaspoon Dijon mustard1 small garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oil
Preparation
Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool.
In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool.
Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.
