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Roasted Beet and Fennel Salad

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Roasted Beet and Fennel Salad | Fall Side Dish | Root Vegetables | Salad Recipe | Unique Thanksgiving Recipe

Fall is in full effect, and it brings with it unique vegetables that I love to try out in new recipes for more variety and new flavors. I’ve also been looking for new recipes to include in my Thanksgiving menu. I absolutely love the Cauliflower Pecan Stuffing and this roasted beet and fennel salad also pairs well with all your Thanksgiving must haves.

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Great family meals don’t have to be complicated. This mini cookbook serves up 10 easy meals, each only requiring 5 ingredients or less

It takes a little time to prepare, but you don’t need to save it for a special occasion. It is so good you may want to put it in your next weekly meal plan for some fall flavor that will introduce your family to some of the best vegetables the season has to offer.

Ingredients for roasted beets and fennel salad

Here is what you need:

1 bunch each of red and golden beets
1 fennel bulb
arugula
olive oil
 honey mustard
salt and pepper

Wash and remove the stems of the beets before roasting

Step 1: Preheat oven to 375 degrees. Wash beets, remove stems and place on baking sheets covered in foil and then rub a little olive oil on each beet. Cook for 45-60 minutes depending on size of beets.

After roasting, peel and slice the beets

Step 2: Once cooked, let cool and then peel and slice. Then set aside.

Cut fennel into sections

Step 3: Cut fronds off the fennel bulb. Then wash and cut fennel into sections.

Drizzle the fennel with olive oil and roast for 20 minutes

Step 4: Coat fennel sections with some olive oil and place on baking sheet lined with foil. Roast for 20 minutes covered and 20 minutes uncovered.

Serve roasted beets and fennel over a bed of arugula and dress with a vinaigrette

Step 5: Place arugula in a large bowl, Then mix in a glass container: 1/2 cup olive oil, 2 tablespoons honey mustard, salt and pepper to taste. Dress arugula and roasted vegetables and serve.

This delicious roasted beet and fennel salad can be topped with goat cheese, brie, or walnuts for added flavor

Recipe notes: You could also add goat cheese, walnuts and dried cranberries to make this salad feel more festive.

Roasted Beet and Fennel Salad

This fall inspired roasted salad is the perfect accompaniment to any meal.
Course Salad
Keyword Roasted Beet and Fennel Salad
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author Ruth Soukup

Ingredients

  • 1 bunch each of red and golden beets
  • 1 fennel bulb
  • arugula
  • olive oil
  • honey mustard
  • salt and pepper

Instructions

  1. Preheat oven to 375 degrees. Wash beets, remove stems and place on baking sheets covered in foil and then rub a little olive oil on each beet. Cook for 45-60 minutes depending on size of beets.
  2. Once cooked, let cool and then peel and slice. Then set aside.
  3. Cut fronds off the fennel bulb. Then wash and cut fennel into sections.
  4. Coat fennel sections with some olive oil and place on baking sheet lined with foil. Roast for 20 minutes covered and 20 minutes uncovered.
  5. Place arugula in a large bowl, then mix in a glass container: 1/2 cup olive oil, 2 tablespoon honey mustard, salt and pepper to taste. Dress arugula and roasted vegetables and serve.

Recipe Notes

You could also add goat cheese, walnuts and dried cranberries to make this salad feel more festive.

Roasted Beet and Fennel Salad | Fall Side Dish | Root Vegetables | Salad Recipe | Unique Thanksgiving Recipe

Roasted Beet and Fennel Salad | Fall Side Dish | Root Vegetables | Salad Recipe | Unique Thanksgiving Recipe

5 Comments

  1. November 15 at 10:08AM

    This is a handy recipe to have. This summer, we grew beetroot and it was SO prolific we were giving it away left right and centre!!
    So, I’m grateful to have another way to prepare beetroot for my family! And we love salads too.
    Thanks!

    • Ruth Soukup
      November 15 at 08:53PM

      This salad is really delicious and the perfect addition to any meal. I think your really going to love it!

  2. November 16 at 03:54AM

    I love beet salad but I usually boil the beets. I will definitely try this one to add some variety to our menu plan.
    However, I love putting feta cheese on beet salad. Great match in my mind!

  3. Se
    November 17 at 06:11PM

    This sound pretty yummy…but what’s the real proportion of olive oil to honey mustard in the dressing? The prose for the recipe calls for 2 Tbls. honey mustard to 1/2 olive oil, the ingredients list calls for olive oil and 1 Tbls. honey mustard and the directions in the recipe call for 1/4 cup olive oil and 1.5 Tbls. honey mustard. Which is it?

    • Ruth Soukup
      November 19 at 09:30PM

      Sorry for the confusion. When making this recipe we first tried the 1/4 cup olive oil and 1 TBSP honey mustard but it was to thick. So it should read 1/2 cup olive oil and 2 TBSP honey mustard.

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