Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Lindsay Hunt

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Credit: Paul Sirasalee

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Toss the beets, potatoes, fennel, 2 tablespoons of the oil, and ½ teaspoon salt on a rimmed baking sheet. Roast, tossing once, until tender, 24 to 28 minutes. Let cool.

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  • Toss the roasted beets and potatoes, mâche, avocados, cornichons, lemon juice, the remaining 2 tablespoons of oil, and ½ teaspoon each salt and pepper in a large bowl.

  • Serve the salad with the Brie and bread.

Nutrition Facts

416 calories; fat 28g; saturated fat 4g; sodium 697mg; protein 8g; carbohydrates 39g; sugars 6g; fiber 11g; iron 4mg; calcium 69mg.
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