Roasted Beets and Fennel Salad coated with Maple Dijon Vinaigrette is a medley of colorful vegetables served as a warm meal or as a delicious side. Its hearty, comforting and easy to make by simply using an oven.
So why beets and fennel? Because both are in season (Fall and Winter)! These two are at their most flavorful and nutritious at this time of the year. Together, the roasted beets and fennel are perfect as a cold-weather comfort meal that nourishes not just the soul, but the body as well.
Aside from the flavor, take a look at how they present together. The color combination of these two vegetables capture the fall foliage so well. This roasted beets and fennel salad is eye catching for holiday parties. And also is an easy salad to pack for a potluck or even meal prep.
How to make Roasted Beets and Fennel Salad
- To separate the bulb from the stems - Slice the fennel stalks and set aside the fronds -- the wispy leaves will later be used for garnishing.
- To slice the bulb - Cut the fennel bulb in half and then in 8 slices lengthwise. Remove just a portion of the core in the very middle for wedges. You can take out the entire core and let the layers loose, if you do not prefer wedges.
- To prepare beets - Wash them thoroughly and loosely wrap the beets in an aluminum foil without drying them. Add about a tablespoon of water into the foil wrap to prevent the beet from drying. If the beets are large, then it's wiser to wrap them individually.
- To roast the vegetables - Place wrapped beets on a baking sheet along side the chopped fennel. Roast for about 50 to 60 minutes at 400 degrees F.
- To check - Make sure the beets are tender by sliding a fork through the center of the beets.
- Cool down beets - Once the beets have cooled down, hold it in a paper towel and use the paper to rub off the skin. Then slice the tender beets.
- Dressing - Use a mixing bowl to gently toss the beets and fennel with seasoning and Maple Dijon Vinaigrette. If you want to avoid staining the fennel with the beet color, then serve the dressing on the side or sprinkle your seasoning and drizzle the dressing over the veggies before serving.
- Ready to Serve - Arrange the roasted beets and fennel salad on a serving dish. Garnish with frond leaves before serving.
- Leave at least 1 to 2 inches of the beet tail intact with the beets when roasting to prevent the beets from bleeding.
- To avoid staining your surfaces, use a piece of parchment paper over your cutting board when peeling or slicing your beets.
Dressing for Roasted Beets and Fennel Salad
Of course, no salad is complete without dressing. For this recipe, I used Maple Dijon Vinaigrette. It is sweet, tangy, spicy, and light. If maple is not your thing, give this a try with Sweet Balsamic Glaze. Both options are incredibly delish.
Variations and Substitutions
Salads don’t need to be as complicated as people think. It doesn’t take too many ingredients to be creative and make something tasty. With just two vegetables, you can make wonders.
At the same time, you don’t need to limit yourself either. After choosing your main ingredients, you can add or swap other root vegetables like carrots and sweet potatoes to add heft to the salad. Or you can toss in some greens like arugula, kale or spinach. Spices and herbs can always add more depth to complement the flavors. Roasted beets and fennel pair deliciously with feta cheese and walnuts.
To keep the texture, refrigerate the components in separate containers. If you want to pack for meal prep using as mason jar, then layer the fennel over the beets to avoid the fennel from staining; and greens should always be layered at the very top to avoid welting. Store dressing separately.
Yes, of course. Pre-cooked will not require any foil wrapping, but I would advice to still openly roast them along side the fennel for a sweeter flavor.
Yes! Roasted Beets and Fennel Salad with Maple Dijon Vinaigrette is 100% gluten-free and vegan.
Yes! Just keep in mind that golden beets are slightly sweeter in taste. You can also use both in the mix.
More Healthy Salad Recipes
- Pickled Beet Salad with Clementine Orange
- Best Chickpea Apple Kale Salad with Avocado and Sweet Beet
- Watermelon Cucumber Basil Salad with Feta
- Mediterranean Orzo Pasta Salad
Roasted Beets and Fennel Salad with Maple Dijon Vinaigrette
- 1 whole raw beet
- 1 whole fennel bulb washed, trimmed, cored, and sliced
- 3 tablespoon olive oil extra virgin
- ¼ teaspoon salt
- crushed pepper
- Maple Dijon Vinaigrette dressing
- Preheat the oven to 400 F.
- Chop off the stems of the fennel (save the fronds for garnishing). Carefully cut the fennel bulb in 4 or 8 slices lengthwise. Remove just a portion of the core in the very middle for wedges. You can take out the entire core and let the layers loose, if you do not prefer wedges.
- Chop off the leafy tops stems of the beets (leave 1.5" of the stem intact). Wash thoroughly and loosely wrap it in an aluminum foil with a tablespoon of water.
- On a lined baking sheet, place the chopped fennel on one side and the wrapped beets on the other side. Drizzle fennel with extra virgin olive oil, salt and pepper. Bake for 50 to 60 minutes or till beets are fork tender.
- Once the vegetables are done roasting, let them cool. Then hold the beet and gently use a paper towel to rub off the outer skin.
- Slice the tender beets and arrange them on a place with the roasted fennel.
- Drizzle more extra virgin olive oil, salt, and pepper. Then garnish the salad with the leftover fronds (fennel greens).
- And finally, drizzle over some Maple Dijon Vinaigrette before serving.
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