| Prep: 15 mins | Cook: 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 183 | 14g | 3g | 14g |
| sugars | fibre | protein | salt |
| 10g | 5g | 4g | 0.6g |
When it comes to balancing vibrant flavors and healthful eating, this Roasted Fennel and Beet Salad is a win-win. As someone who spent her childhood summers wandering through California’s diverse and bountiful farmers’ markets, I can truly appreciate a recipe that so perfectly complement the fresh produce the West Coast is renowned for.
A Symphony of Flavors
The combination of roasted beets and fennel brings a symphony of flavors to the table. The natural sweetness of the roasted beets pairs beautifully with the subtle licorice notes of fennel. The orange juice adds a refreshing citrus twist, perfectly balanced by the tangy, velvety balsamic dressing. If you’ve ever enjoyed dishes like beet and goat cheese salad or arugula with parmesan, you’ll find this salad to be a delightful variation.
Health Benefits Galore
It’s not just the taste that makes this salad a staple in my kitchen; it’s also the plethora of health benefits it offers. Beets are a powerhouse of nutrients, boasting high levels of fiber, vitamin C, and manganese. They are known to improve athletic performance, reduce inflammation, and even lower blood pressure. Fennel, on the other hand, is great for digestion and is packed with vitamin K, essential for bone health.
The mixed salad greens offer a range of vitamins and minerals, and the crumbled goat cheese adds a creamy touch without the heaviness of traditional cheese. A hint of honey in the dressing brings everything together, with the toasted pine nuts adding the perfect crunch.
I can vividly recall the joy of introducing my three adopted children to such wholesome and delicious recipes. Watching them enjoy every bite, knowing they’re getting a nutrient-rich meal, is incredibly fulfilling. This Roasted Fennel and Beet Salad is always a hit at family gatherings or as a side dish to grilled chicken or fish.
If you’re looking for a complementary dish, consider pairing this salad with roasted salmon or grilled chicken. Both options enhance the flavors while adding a protein boost, creating a well-rounded, satisfying meal.
I truly believe that food should be both nourishing and delightful. With ingredients that speak to my Californian roots and a composition that satisfies the whole family, this Roasted Fennel and Beet Salad is a testament to that belief. It’s a recipe that brings the essence of health-conscious comfort right to your table.
What You’ll Need
- 4 medium beets, tops removed, peeled, and cut into wedges
- 2 medium fennel bulbs, cored and cut into wedges
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh orange juice
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/4 cup extra-virgin olive oil
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh parsley
- 6 cups mixed salad greens
- 1/4 cup toasted pine nuts
Method
Step One
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step Two
In a large mixing bowl, toss the beets and fennel with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Step Three
Spread the beets and fennel evenly on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and lightly caramelized. Remove from the oven and let cool slightly.
Step Four
In a small bowl, whisk together the fresh orange juice, balsamic vinegar, honey, and 1/4 cup extra-virgin olive oil to make the dressing.
Step Five
In a large salad bowl, combine the roasted beets and fennel, mixed salad greens, crumbled goat cheese, chopped fresh parsley, and toasted pine nuts.
Step Six
Drizzle the salad with the prepared dressing and toss gently to combine. Serve immediately.
