This beautiful salad is quick to make, healthy, and it's filled with roasted beets, roasted fennel, toasted walnuts, mint, and a lemony vinaigrette!
Preheat oven to 400℉. Line two large rimmed baking sheets with parchment paper. Add the beets to one sheet, and the fennel to the other. Add 1 tablespoon of olive oil to each pan, and season with salt and pepper. Toss to coat. Roast for 25-30 minutes or until beets are cooked through and fennel is golden. Let cool slightly.
While the beets and fennel are roasting, make the dressing. Combine lemon juice, dijon, honey, fennel fronds, and the remaining two tablespoons of olive oil in a small bowl. Whisk to combine. Season to taste with salt and pepper.
To assemble the salad, add the beets and fennel to a large bowl. Add the toasted walnuts and toss. Add half to three quarters of the dressing and toss to coat. Add the mint and toss again. Serve with extra dressing, and extra chopped fresh mint and fennel fronds! This salad is fantastic warm, cold, or at room temp.