I am going through a beet phase lately. Love for beets is not something that I was born with. It is a taste cultivated over time and often punctuated by balsamic vinegar and goat cheese. Lately, I just can't get enough of these beautiful purple vegetables. I like fresh-pressed beet juice in the morning, beet salad, roasted beets, pickled beets... you name it. It all tastes good to me. So you can imagine my excitement when Keith and I stumbled upon these amazing golden beets at the farmers market during one of our Saturday morning walks.
Fall has definitely made its presence known here. The colors of the market have changed from bright greens and reds to beautiful autumnal hues. The golden beets called out to me, so we picked out a stunning bunch (along with some traditional purple ones) and headed home. I told Keith I had been craving a good beet salad, and immediately his mind went to work. He came up with the genius idea of roasting fennel with the beets to accentuate their flavor. He then tossed them all in balsamic vinegar before adding shelled pistachios and some feta cheese. This beet salad is quickly becoming my new favorite. The combination of roasted fennel and beets is so delicious and different. And just a little feta and the crunch of pistachio makes this healthy salad feel decadent. It is truly a farmer's market feast, courtesy of my superman. I cannot get enough of it.
Be sure to check out some of our other fall farmer's market favorites: Rosemary Chicken with Roasted Vegetables, Amazing Mashed Potatoes, and Harvest Brussels Sprouts Bowl.
Roasted Fennel and Beet Salad
This simple & beautiful salad, made with roasted fennel, colorful beets & crumbled pistachios, is a delight for vegetarians and veggie lovers.
- Total Time: 1 hour 5 mins
- Yield: 4 portions 1x
Ingredients
- 8 ounces fresh red beets
- 8 ounces fresh golden beets
- ½ C feta cheese
- 1 head of fennel
- ½ C shelled pistachios
- ½ tsp garlic powder
- Salt
- Pepper
- ½ C olive oil
- ½ C balsamic vinegar
Instructions
- Preheat oven to 350°.
- Peel and cut beets into ½" pieces. Wrap each color beet separately in foil and coat with ¼ c olive oil.
- Cut fennel in half and drizzle with olive oil.
- Place both foil packets and fennel on baking sheet and place in oven.
- Roast for 30-40 minutes until beets are tender.
- Remove from oven and allow to cool for 15 minutes.
- Place beets in mixing bowl and top with garlic powder.
- Slice fennel into ¼ in strips and add to beets.
- Add balsamic vinegar and salt and pepper and toss vegetables.
- Place on serving plates and top with feta cheese and pistachios.
- Serve and enjoy
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 402
- Sugar: 15.2 g
- Sodium: 860.9 mg
- Fat: 32.2 g
- Carbohydrates: 23.5 g
- Protein: 8.1 g
- Cholesterol: 16.7 mg
Keywords: beet, beetroot, golden beet, fennel, vegetarian, pistachio, fall, autumn, roasted
Claudia | The Brick Kitchen says
Ahh beetroot is one of my favourites, especially roasted! Love that you have used golden beets as well - I have never noticed them in store but will keep a more careful eye out in future. Great idea to add pistachio and fennel to the classic beetroot-feta combination too 🙂
Jackie says
thanks so much Claudia!! It is great to hear that someone appreciates these beauties as much as I do!!
[email protected] says
This salad literally looks like a piece of art. I love the colors and composition...and I can imagine its gorgeous earthy flavor. I have never cooked beets, though I love them.... You have certainly inspired me to go for it! Thank you!
★★★★★
Natalie says
We love this recipe! I am not a fan of golden beets so we add just the traditional red beets and I add 2 fennel. Thanks for sharing!
★★★★★
Jackie says
We are SO HAPPY to read this Natalie! Thank you so much for your kind words! This is a personal favorite of mine as well; I am thrilled to hear that you like it!