Paul Sirasalee
Hands-On Time
20 Mins
Total Time
45 Mins
Serves 4

How to Make It

Step 1

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.

Step 2

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.

Step 3

Serve the salad with the Brie and bread.

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