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

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


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


  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.