Go Back
–+ servings
Assorted veggies in 2 layered serving plates with dressing in a mason jar.

Roasted Beets and Fennel Salad with Maple Dijon Vinaigrette

3.50 from 2 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serving Size: 3 people
Author Puja Verma
Print Recipe Pin Recipe

DESCRIPTION

Roasted Beets and Fennel Salad 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.

INGREDIENTS
 
 

  • 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

METHOD
 

  • 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.

NOTES

Leave at least 1 to 2 inches of the stem intact with the beets when roasting to avoid bleeding. 
Also, you can toss the vegetables with the dressing together to coat them properly before serving, but the beets can stain your fennel wedges. 

NUTRITION

Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 195mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Course: Salad
Cuisine: American
Keyword: fennel salad, maple dijon vinaigrette, roasted beet salad
Tried this recipe?Let us know how it was!