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.

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.

Roasted Beet and Fennel Salad

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 | Fall Side Dish | Root Vegetables | Salad Recipe | Unique Thanksgiving Recipe
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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.

Other delicious salad recipes you can make:

PIN FOR LATER:

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

Ruth Soukup

Ruth Soukup

Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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