Beet And Fennel Salad Recipe

Name: Beet And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Beets, With Tops Removed; 4 Tablespoons Olive Oil, Divided; 1 cup Fennel, Stalks Removed, Cored, Quartered, And Sliced Thinly; 1 can Mandarin Oranges; 1/4 cups Chopped Pecans; 1/2 cups Feta Or Blue Cheese; 2 Tablespoons Orange Juice; 1 Tablespoon Balsamic Vinegar; Salt And Pepper, to taste; 1 head Arugula (optional)

Servings: persons

3 whole Beets, With Tops Removed
4 Tablespoons Olive Oil, Divided
1 cup Fennel, Stalks Removed, Cored, Quartered, And Sliced Thinly
1 can Mandarin Oranges
1/4 cups Chopped Pecans
1/2 cups Feta Or Blue Cheese
2 Tablespoons Orange Juice
1 Tablespoon Balsamic Vinegar
Salt And Pepper, to taste
1 head Arugula (optional)

1
1. Preheat oven to 400 degrees. Place beets in a 9 x 9 inch pan and drizzle approximately 2 tablespoons olive oil over the beets. Roast until tender, approximately 1 hour. Allow to cool, then peel and slice into quarters, cubes, or slices.
2
2. Place the cooled beets, fennel slices, orange slices, and pecans (or other nuts) together in a bowl.
3
3. Make the dressing by whisking the remaining 2 tablespoons of olive oil, balsamic vinegar, and orange juice together. Pour over the salad and mix. Add feta or blue cheese to taste.
4
(Optional: You can serve the salad on a bed of arugula, or toss it with the arugula.)
5
As a variation, you can quarter the head of fennel, drizzle with oil, and roast in a 400-degree oven for 40 minutes, flipping the quarters over halfway through before slicing and adding to the beets. I haven't tried this yet, but it sounds like it would be tasty.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 whole Beets, With Tops Removed, 4 Tablespoons Olive Oil, Divided, 1 cup Fennel, Stalks Removed, Cored, Quartered, And Sliced Thinly, 1 can Mandarin Oranges, and more.

Yes, Beet And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet And Fennel Salad

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