roasted beet, fennel and walnut salad ann hetzel gunkel | editorial board member materials Photoshop (Adobe) • patterned paper from "Cooking Collection," tab from "Cooking Mini" both by Mandy Steward; dotted paper from "Lime Truffle Collection," red distressed paper, ric rac, tag, alphas from "Poppy Love Collection," other alphas from "727 Collection," "Passports Collection," doodles from "City Camo Doodle Transparencies" all by design butcher (scrapgirls.com) • Misproject, Underground and Suzanne Quill fonts

from the magazine : recipe for a great gift #4

roasted beet, fennel and walnut salad

“I refuse to believe that trading recipes is silly,” wrote essayist Barbara Grizzuti Harrison. “Tuna fish casserole is at least as real as corporate stock.”

Traded, gathered, reinvented and passed down—recipes are the currency of friendly exchange in communities large and small. These recipe cards, created by members of Digital Scrapbooking magazine's editorial and creative boards, combine well-loved recipes with the flexible format of artist trading cards. Each measures exactly 2.5" by 3.5" and fits perfectly into an On Board ATC Album from Stampin' Up!

recipe

salad
6 beets
1-1/2 tsp canola oil
2 (1-1/4 pound) fennel bulbs with stalks
2 cups Belgian endive (about 2 small heads)
1/3 cup coarsely chopped walnuts, toasted
6 ounce package fresh spinach (about 8 cups)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

dressing
3 tablespoons red wine vinegar
3 tablespoons honey
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons chopped fresh basil
2 teaspoons extra virgin olive oil
2 teaspoons dijon mustard
1/2 teaspoon kosher salt

Preheat oven to 400 degrees. Peel and cut beets into 1 inch thick wedges. Place on a pan, drizzle with canola oil, toss well to coat. Bake for 45 minutes or until beets are tender, stirring every 20 minutes. Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard cores. Cut the bulbs into º inch slices. Combine fennel slices, endive, walnuts, spinach, salt and pepper in a large bowl. Toss gently.

Combine vinegar and remaining dressing ingredients, stirring well with a whisk. Drizzle mixture over fennel mixture. Add beets to bowl; toss to combine. Sprinkle with chopped fennel fronds. Serve immediately. Makes 12 one-cup servings.

Calories: 87 Fat 3.7 g Fiber 3.4 g; 1 cup = 1 WW point