Roasted Beet and Fennel Salad with Walnut Bread Crumbs

Scaled for 4 portions · 9 steps

2medium fennel bulbs ((reserve fronds for salad))—Extra virgin olive oil ((for roasting))—Kosher salt or sea salt—Freshly cracked black pepper1small lemon, (zested and juiced)0.33 cup(38g) raw walnuts, finely chopped0.33 cup(25g) panko bread crumbs**0.5 tspAleppo pepper ((or ¼ teaspoon red pepper flakes) )0.5 tspflaky or coarse sea salt, (plus more to taste)1 cup(160g) cooked chickpeas, ((if canned, drained and rinsed)**)0.5 cup(6g) flat-leaf Italian parsley, chopped0.25 cup(4g) fresh dill, finely chopped ((or fennel fronds) )1medium orange ((zest it for the dressing, then peel & cut into bite-sized pieces for the salad) )1large ripe avocado, (cut into small chunks)3 tbspextra virgin olive oil0.5 tsplemon zest0.5 tsporange zest2 tbspfresh lemon juice1 tspDijon mustard (or whole grain mustard, plus more to taste)0.13 tspsweet or hot paprika0.25 tspsea salt, (plus more to taste)—Freshly cracked black pepper to taste1 tspmaple syrup ((only if needed to balance the tartness) )—3 medium red or golden beets ((about 12 to 15 ounces, 340-430g) )

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